Recipe - Dutch Apple Pancake

4 Eggs
Three fourths cup Skim milk
Three fourths cup Allpurpose flour
1 One half teaspoon Equal "Measure" or
4 Packets Equal Sweetener
One fourth teaspoon Salt
1 tablespoon Margarine
5 lg Cooking apples; cut or sliced up
2 tablespoon Margarine
5 One half teaspoon Equal "Measure" or
18 Packets Equal Sweetener
One fourth teaspoon Ground cinnamon
1/8 teaspoon Ground nutmeg
3 ds Ground allspice
1 tablespoon Lemon juice
1 cup Apple cider
4 teaspoon Cornstarch
Ground cinnamon

Mix eggs, milk, flour, 1One half tsp Equal Measure and salt in medium bowl
(batter will be slightly lumpy). Heat 1 Tbs margarine in a 12inch
ovenproof skillet until bubbly; pour batter into skillet.

Bake pancake in preheated 425ø oven for 20 minutes; reduce temperature to
350ø and bake until crisp and golden, 710 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, 57 minutes. Mix in 5One half tsp Equal Measure, spices and lemon
juice. Add Three fourths cup apple cider and heat to boiling. Mix cornstarch and
remaining One fourth 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

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