Delicious Apple Pancake

This apple pancake is beautifully presented in a cast iron skillet and a fantastic choice if you have guests over for brunch on the weekend.



Nutrition Facts
  • 2 medium apples
  • 2-3 tbsp (30 mL) butter
  • 1/4 cup (60 mL) all-purpose flour
  • 1/4 cup (60 mL) whole wheat flour
  • 1/2 tsp (2.5 mL) salt
  • 1/4 cup (60 mL) evaporated 2% milk
  • 3 egg yolks
  • 2 tbsp (30 mL) cooled, melted butter
  • 3 egg whites, at room temperature
  • Pinch (0.5mL) of cream of tartar
  • Pinch (0.5mL) of salt
  • 1 tbsp (15 mL) sugar
  • 2 tsp (10 mL) butter
  • Cinnamon to garnish
  • Syrup or icing sugar, if desired


  1. Preheat oven to 350°F (180°C). Cut apples in wedges and core. In a 10-inch oven-proof frying pan, sauté apples in 2-3 tbsp (30-45 mL) butter until lightly browned; remove from pan and set aside. Combine flour, salt and evaporated milk in a mixing bowl. Beat in egg yolks, one at a time; add melted butter.
  2. In another bowl, beat egg whites with cream of tartar and pinch of salt until they hold soft peaks; beat in sugar and continue beating until whites hold stiff peaks. Fold into batter using rubber spatula.
  3. Heat 2 tsp (10 mL) butter in the frying pan. Remove from heat and pour batter into pan. Arrange apple wedges over batter. Bake at 350°F (180°C) until pancake is set, about 20 minutes. Add syrup or icing sugar if desired.