Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
22
High
Nutrition per serving
Calories281 kcal (14%)
Total Fat13.5 g (19%)
Carbs35.9 g (14%)
Sugars26.1 g (29%)
Protein4.8 g (10%)
Sodium147.3 mg (7%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat oven to 450°. Heat a 10-inch cast-iron skillet over medium-high heat 5 minutes. Toss together apple slices and sugar in a small bowl. Melt 1 Tbsp. butter in skillet. Add apples, and sauté 3 to 5 minutes or until tender. Remove apples from skillet, and wipe skillet clean.
Step 2
Whisk together eggs and milk in a medium bowl. Whisk in flour and next 3 ingredients. Melt remaining 2 Tbsp. butter in skillet over medium-high. Immediately pour egg mixture into hot skillet, and top with cooked apples.
Step 3
Bake at 450° for about 20 minutes or until pancake is golden and puffed.
Step 4
Meanwhile, stir together sour cream and brown sugar in a small microwave-safe bowl. Microwave at HIGH 45 seconds. Whisk until sugar dissolves. Stir in apple cider, 1 Tbsp. at a time, until desired consistency is reached. Serve with hot pancake.
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