Dutch Apple Pancake Recipe
Diabetic Friendly Recipe
Apples and apple cider give these Dutch Apple Pancake s their wonderful apple flavor while cinnamon, nutmeg and allspice spice things up.
3/4 cup skim milk
3/4 cup all-purpose flour
3-tablespoons measurable sweetener (such as Steviva)
1/4 teaspoon salt
1 tablespoon margarine
5 large cooking apples, sliced
2 tablespoons butter or margarine
3/4 cup measurable sweetener
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Mix eggs, milk, flour, sweetener and salt in medium bowl (batter will be slightly lumpy). Heat 1-tablespoon margarine in 12-inch oven-proof skillet until bubbly; pour batter into skillet. Bake pancake in preheated 425-degree oven 20 minutes; reduce temperature to 350-degrees and bake until crisp and golden, seven to ten minutes (do not open oven door during baking). Transfer pancake to large serving plate.
Meanwhile, saute apples in 2-tablespoons margarine in large skillet until apples begin to soften, five to seven minutes.
Mix in remaining sweetener, spices and lemon juice. Add 3/4-cup cider and heat to boiling. Mix cornstarch and remaining 1/4-cup cider; add to boiling mixture, stirring until thickened, about one minute.
Spoon apple mixture into pancake. Sprinkle with cinnamon.
Recipe makes 8 servings Dutch Apple Pancakes.