Baked Apple-Nut Pancake

A sweet treat for a special occasion.

4 eggs
3/4 cup plus 1 Tbsp (200 ml) whole wheat flour
1 cup (250 ml) milk
salt
1 lb (450g) apples
3 Tbsp (45 ml) walnuts
1 Tbsp (15 ml) Sucanat or honey
2 Tbsp (30 ml) unrefined coconut oil

Preheat oven to 400°F (250°C). Separate the eggs. Whisk the flour with milk and egg yolk and lightly salt. Wash, peel, core and section the apples; slice thinly. Mix the apple slices into the batter immediately. Coarsely chop the nuts.

Beat the egg whites until stiff, gradually adding sugar. Fold into the batter. Heat the oil in a large frying pan with an ovenproof handle. Pour in the nuts and the dough. Cover the pan and allow the pancake to set over low heat on top of the stove for five minutes.

Continue baking in the oven for another 12 minutes. When the pancake has developed a golden crust, remove it from the oven and tear it apart with two forks. Serve hot.

Source: alive Magazine (pre-2000)