| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | Bread | 8 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 3/4 | c | Skim milk |
| 3/4 | c | All-purpose flour |
| 1 1/2 | ts | Equal "Measure" -or- |
| 4 | Packets Equal Sweetener | |
| 1/4 | ts | Salt |
| 1 | tb | Margarine |
| 5 | lg | Cooking apples; sliced |
| 2 | tb | Margarine |
| 5 1/2 | ts | Equal "Measure" -or- |
| 18 | Packets Equal Sweetener | |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Ground nutmeg |
| 3 | ds | Ground allspice |
| 1 | tb | Lemon juice |
| 1 | c | Apple cider |
| 4 | ts | Cornstarch |
| Ground cinnamon |
INSTRUCTIONS
Mix eggs, milk, flour, 1-1/2 tsp Equal Measure and salt in medium bowl (batter will be slightly lumpy). Heat 1 Tbs margarine in a 12-inch oven-proof skillet until bubbly; pour batter into skillet. Bake pancake in preheated 425° oven for 20 minutes; reduce temperature to 350° and bake until crisp and golden, 7-10 minutes more (do not open oven door during baking). Transfer pancake to large serving plate. Saute apples in 2 Tbs margarine in large skillet until beginning to soften, 5-7 minutes. Mix in 5-1/2 tsp Equal Measure, spices and lemon juice. Add 3/4 cup apple cider and heat to boiling. Mix cornstarch and remaining 1/4 cup cider; add to boiling mixture, stirring until thickened, about 1 minute. Spoon apple mixture into pancake. Sprinkle with cinnamon. Makes 8 servings, 26% calorie reduction from traditional recipe. Per serving: 236 calories, 5 g protein, 39 g carbohydrate, 7 g fat, 107 mg cholesterol, 162 mg sodium. EQUAL, "SUNRISE TO SUNSET" BOOKLET OF LOW/REDUCED CALORIE RECIPES Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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