Dutch Apple Pancake

Ingredients:
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
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