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Apple pancakes


100 g margarine
4 tablespoon sugar
3 apples, peeled and cut in slices
1 teaspoon ground cinnamon
4 eggs, beaten
250 ml soymilk
125 g wheat flour
1 teaspoon baking powder
1 tablespoon powdered sugar

Servings: 4

Recipe directions

In a pan melt the margarine and add the sugar, cinnamon and apples. Cook over mediumheat during 5 minutes, or until the apples are a bit soft (but not too soft).

In a bowl, mix the wheat flour with the baking powder. Add the eggs and soymilk. Beat until you get a smooth batter. Put the apple mixture in an oven pan. Pour the batter evenly over the apples. Place uncovered in a preheated oven to 220°C (425°F). Bake during about 15 minutes until the apple pancake is golden.

Decorate the apple pancake with sifted powdered sugar and serve it immediately.

Apple facts

The apple originates from China. The apple has been cultivated for a very long time, probably over 4500 years. Depending on variety, an apple can be round, elongated, or flattened. The colour can vary from green to bright red. The apple taste ranges from very tart to very sweet and texture can be anything from crisp to soft. An apple a day keeps the doctor away. This is an old saying but recent scientific research proves that the apple is full of health promoting nutrients. One medium apple contains 6.3 g fibre, 148 mg potassium and 6.3 mg ascorbic acid. Phytochemicals found in apple provide anti-cancer and anti-oxidant benefits. Studies suggest that an apple is good against bad cholesterol.


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