1. For batter: Place 6 tablespoons butter in a 10-inch ovenproof skillet (preferably cast iron) in a 400 degree F oven until butter melts. In a medium bowl, beat eggs until combined. Add flour, milk, 1/4 teaspoon nutmeg, and the salt; beat until smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until puffed and well browned.
2. For filling: In a medium saucepan, melt the 2 tablespoons butter. Add apples and raisins; cook over medium heat until apples are almost tender; stir frequently. Add the brown sugar and 1/4 teaspoon nutmeg. Cook and stir until apples are well coated and glazed. Remove from heat. If you like, stir in the nuts. Set aside.
3. To serve: Transfer pancake to a large serving platter. Spoon filling into the center of the pancake. If you like, sprinkle with sifted powdered sugar or serve with whipped cream. Serve immediately. Makes 6 servings.
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 6|
|Calories from Fat: 187 (39%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 182.5mg||56 %|
|Sodium 171.6mg||6 %|
|Potassium 250.4mg||7 %|
|Total Carbohydrate 70.2g||21 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 66.8g|
|Protein 7.8g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 484
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