Dutch Apple Pancake
This puffy, Dutch-style pancake is served piping hot, right from the skillet! We used a 10-inch pan to make ours, but if yours is smaller or larger, adjust the cooking time slightly (shorter if the pan is bigger; longer if it’s smaller) to accommodate.
PREP TIME: 10 minutes
COOK TIME: 25 minutes
2 tablespoons trans-fat-free margarine, melted, divided
1 medium Granny Smith apple, peeled, cored, and cut into 1,!;,-inch
slices
1/3 cup whole-grain pastry flour
2 tablespoons sugar
1 tablespoon granular sugar substitute
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup 1 percent milk
4 eggs, lightly beaten
Heat oven to 400°F.
Heat 1 tablespoon of the margarine in a large cast-iron skillet over medium heat. Add apple and cook until softened and lightly browned, about 5 minutes.
Puree remaining margarine, flour, sugar, sugar substitute, cinnamon, nutmeg, milk, and eggs in a blender until just combined, about 1 minute. Pour batter into skillet, over apples. Bake until puffed and set, about 15 minutes. Serve hot.
Makes 4 servings
Per serving: 210 calories, 10 g fat, 3 g saturated fat, 9 g protein, 21 g carbohydrate, 2 g dietary fiber. 140 mg sodium
