From Big Snacks, Little Meals
Pancakes have always been a hit with kids, but normal recipes make too much for just a snack. This recipe calls for less batter, allowing you to cook all of it at once for one puffy apple pancake, perfect for a snack.

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Nutritional Information
(per serving)
Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
puffy apple pancakes

Steve Mann

Yields: 1 giant pancake

Ingredients
    U.S.         Metric     Conversion chart

    1 big green apple, peeled, cored, and diced (I recommend a Granny Smith apple.)
    1/4 teaspoon(s) cinnamon
    2 tablespoon(s) sugar
    1/3 cup(s) flour
    pinch(s) salt
    1 1/2 teaspoon(s) baking powder
    1 egg
    1/2 teaspoon(s) vanilla
    1/4 cup(s) milk
    2 teaspoon(s) butter
    Powdered sugar

Directions

    Whisk together the cinnamon, sugar, flour, salt, baking powder, egg, vanilla, and milk until combined, but don't worry about lumps. (This is one of those recipes with baking powder, so you need to measure carefully.)
    Melt the butter in the skillet on medium heat. Add the apples, and then pour the batter over them. Cover the skillet with the lid and cook for 10 to 12 minutes.
    Turn off the stove, take the skillet off the burner, and remove the lid.
    Use the spatula to loosen the cake from the sides of the skillet. Next, put the serving plate upside-down over the skillet, and flip the pancake onto the plate by turning the whole thing over. (Use potholders to protect your hands).
    Sift powdered sugar over the top (which used to be the bottom). Savor your masterpiece.