You are probably looking at this post thinking, “I though she’s participating in the Ten in 10 challenge…” And yes, I am.
Or maybe, “Those pancakes can’t possibly be healthy.” Well, they aren’t nearly as bad as you think! They aren’t the yogurt that I typically eat for breakfast, but these apple filled pancakes are a great breakfast treat and they won’t ruin your efforts at healthy eating.
For Christmas, my husband got me the Filled Pancake Pan from Williams-Sonoma. I’ve been enjoying making various kinds of ebelskivers (filled pancakes), so I thought I’d share one of my favorites with you. These filled pancakes are made with whole wheat flour (like I said, they’re really not that bad) and a quick and easy apple filling (think fiber). Plus, if you skip the mixer and beat the egg whites by hand, that burns a few extra calories!
This recipe was loosely adapted from the recipe that came with the pan (generally, the Williams-Sonoma recipes turn out pretty well…. just saying). I did make a few changes, though. I halved the recipe since I was cooking for two (and ended up with around 3-4 servings) and I adjusted the ingredients a bit (using whole wheat flour and a few other small changes).
Apple Filled Pancakes
- 2 cups apple, peeled and diced
- 2 tablespoons butter, plus additional for the pan
- 3 tablespoons brown sugar, divided
- 1 teaspoon cinnamon
- 1 cup white whole wheat flour
- 1/2 teaspoon baking soda
- Pinch salt
- 2 eggs
- 2 tablespoons canola oil
- 1 cup lowfat milk
- Powdered sugar (optional)
Combine the diced apple, 2 tablespoons of butter, 2 tablespoons of brown sugar, and cinnamon in a small saute pan over medium-low heat. Stir occasionally to thoroughly mix the ingredients. Cook the apples until they are tender (soft, but not mushy), and the sauce starts to thicken.
Meanwhile, in a large mixing bowl, combine the flour, baking soda, remaining tablespoon of brown sugar, and a pinch of salt. Whisk together, breaking up any lumps in the brown sugar.
Separate the two eggs, and beat the egg whites to stiff peaks. (Remember what I said about doing this by hand and burning lots of calories?) In a separate bowl, whisk together the egg yolks, milk, and oil. Add the wet ingredients to the dry ingredients, and whisk to just combine. The batter will be a bit lumpy. Gently fold in the egg whites to create a light, fluffy batter.
Preheat the filled pancake pan over medium heat, with a small bit of butter in each well of the pan. Once the butter has melted, pour one tablespoon of batter into each well of the pan.
Add a small amount of the filling (about a tablespoon), and then top with some additional batter (again, about a tablespoon, but you will have to adjust accordingly).
Cook for a few minutes, until the pancakes start to puff up just a bit and pull from the sides. Use two wooden skewers to carefully flip the pancakes and cook on the other side for a minute or two.
Serve immediately, topping with the leftover filling. Sprinkle with powdered sugar, if desired.