INGREDIENTS

INSTRUCTIONS

APPLE FILLING
Date: Thu, 20 Jun 1996 19:09:50 -0400
From: Jim Porter <jporter@pbsj.com>
Here is a breakfast dish that was in Southern Living magazine this spring,
published from /The Dairy Hollow House Cookbook/.  I originally (before
finding this list) made it according to the recipe -- not fat-free.  For
this past Sunday's breakfast I trimmed it back, and it came out just as
well.  I thought you might enjoy it too.
This is basically a big, puffy pancake that you cover with sauteed apples
and slice into wedges.  For the apple filling, I just modified the
(microwave) "sauteed" apples recipe posted in the archives (courtesy Asha
Dornfest), instead of sauteeing with 1/4 c of butter.
(Spray "skillet" with cooking spray.)
HEAT a 12-inch cast-iron skillet in a 450 degree oven for 5 mins. (I just
used my chili pot, with the plastic handles removed. You'll want something
a little deep, as this pancake puffs-up when cooking)
COMBINE first 3 ingredients in a mixing bowl; beat at medium speed with
electric mixer until  smooth.  Add flour and salt; beat 5 mins.
POUR batter into hot skillet.  Bake at 450 for 15 mins.; reduce heat to
350, and bake 8 mins., or until puffed and browned. Remove from oven; spoon
Apple Filling over pancake (pancake will deflate). Sprinkle with powdered
sugar. Cut into wedges, and serve immediately. Yield 4 servings.
APPLE FILLING: Place apples in microwavable container with a squeeze of
lemon juice and a sprinkling of cinnamon (and Butter Buds, if you like).
Cook on high for 4 minutes, or more -- till desired tenderness (I cook it
longer (double?, stirring after half the time), as I like them tender.
Remove from microwave; stir in honey, and let sit till you are ready to
use.
FATFREE DIGEST V96 #175
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Death: the end of excuses, the beginning of eternity”