The secret to this delicious puffy oven pancake is coriander. We serve it with maple syrup and sausage for breakfast but it would also make a great dessert with whipped cream!

Yields 8 servings. Preparation time: 45 minutes

5 Eggs
1 Tablespoon Butter
1 Tablespoon Sugar
2 Apples, Peeled, Cored & Sliced
1 3/4 Cups Flour
½ Cup Sugar
1 Teaspoon Baking Powder
1/8 Teaspoon Salt
1 Tablespoon Coriander Seeds, ground with morter & pestle

Preheat oven to 375°F. Using a blender, blend eggs, sugar (reserving the tablespoon of sugar for cooking the apples), flour, salt, and baking powder. In an oven proof, 10 inch non-stick skillet sauté the apple slices in the butter. After 2 minutes add the coriander seed and cook for 1 more minute. Add the remaining the sugar and mix well with the apples. Cook until the sugar is melted (usually less than a minute). Pour the batter into the skillet and let it cook on the burner for 3-4 minutes. Put the skillet in the oven and cook until the cake is slightly firm. It is done when a toothpick inserted into the center is clean when withdrawn.

Serve in wedges with warmed maple syrup.

Per Serving: 157 Cal (29% from Fat, 13% from Protein, 57% from Carb); 5 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 23 g Carb; 1 g Fiber; 18 g Sugar; 60 mg Calcium; 1 mg Iron; 159 mg Sodium; 157 mg Cholesterol