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Dutch Apple PancakeIngredients:Four eggs 3/4 cup skim milk 3/4 cup all-purpose flour 4-1/2 packets sweetener or 3-tablespoons measurable sweetener 1/4 teaspoon salt 1 tablespoon margarine Five large cooking apples, sliced 2 tablespoons margarine 18 packets sweetener or 3/4-cup measurable 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Three dashes ground allspice 1 tablespoon lemon juice 1 cup apple cider 4 teaspoon cornstarch Ground cinnamon Directions: 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 eight servings. Courtesy of FitnessandFreebies.com Back to Previous Page
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