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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