4 eggs
3/4 cup skim milk
3/4 cup all-purpose flour
1 1/2 teaspoons Equal? for Recipes or 4 1/2 packets Equal? Sweetener or 3
tablespoons Equal? Spoonful?
1/4 teaspoon salt
1 tablespoon margarine
5 large cooking apples, sliced
2 tablespoons margarine
5 1/2 teaspoons Equal? for Recipes or 18 packets or 3/4 cup Equal? Spoonful?
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 dashes ground allspice
1 tablespoon lemon juice
1 cup apple cider
4 teaspoons cornstarch
Ground cinnamon
1. Mix eggs, milk, flour, 1-1/2 teaspoons Equal? for Recipes or 4 1/2
packets Equal? Sweetener or 3 tablespoons Equal? Spoonful?, and salt in medium bowl (batter will be slightly lumpy).
2. Heat 1 tablespoon margarine in 12-inch oven-proof skillet until bubbly;
pour batter into skillet.
3. Bake pancake in preheated 425 degree F (220 degree C) oven 20 minutes;
reduce temperature to 350 degrees F (175 degrees C) and bake until crisp and golden, 7 to 10 minutes (do not
open oven door during baking). Transfer pancake to large serving plate.
4. Meanwhile, saut? apples in 2 tablespoons margarine in large skillet until apples begin to soften, 5 to 7 minutes.
5. Mix in 5 1/2 teaspoons Equal? for Recipes or 18 packets Equal? Sweetener
or 3/4 cup Equal? Spoonful?, 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 1 minute.
6. Spoon apple mixture into pancake. Sprinkle with cinnamon.
Makes 8 servings