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  • Active Time : 15 Minutes
  • Total Time : 30 Minutes
  • Serves : 4


  • 12 oz Fuji apples (about 2 medium-sized apples)
  • 4 tablespoons butter, divided
  • 1 teaspoon fresh lemon juice
  • 1/8 to 1/4 teaspoon cinnamon
  • 1 tablespoon + 2 teaspoons sugar , divided
  • 1/4 cup whole wheat flour ,sifted, bran added back
  • 1/4 cup all-purpose flour ,sifted
  • 1 teaspoon canola oil
  • dash of salt
  • 2 eggs
  • 1/2 cup milk


Preheat oven to 425 degree F.

Use an apple corer/slicer to cut the apples into wedges, or core and cut each apple into eight wedges. Cut the wedges into thin slices. Heat 2 tablespoons butter over medium heat in a 10-inch oven-proof nonstick skillet (such as a cast-iron skillet). Add the apples and season with lemon juice, cinnamon and 1 tablespoon sugar. Cook, stirring until the apples are sizzling and begin to brown, about 5 minutes. Remove from heat; set aside half of the apples, leaving the remaining apples in a thin layer in the pan.

In a medium bowl, combine the flours, salt and 1 teaspoon of sugar. In a separate bowl, whisk together eggs, milk, and oil. Slowly whisk into flour mixture until the batter is smooth. Pour the batter over and around the apples, covering the bottom of the skillet. Bake for 15 minutes or until the edges are brown and slightly puffed and the center is congealed.

To serve, carefully slide the pancake onto a large platter. Cut into four slices and serve warm with reserved cooked apple on top.

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