Low Fat Pancake Recipes

Ingredients:

***APPLE TOPPING***
1 1/2 tsp butter
1 1/2 tsp canola oil
4 granny smith apples, peeled, -cored and sliced
3 tbsp granulated sugar
1/2 tsp pure vanilla extract
1/4 tsp ground cinnamon
1 cup apple cider -pancake--
3 large eggs
1/4 cup all-purpose flour
2 tsp granulated sugar
1/4 tsp salt
3/4 cup 1% milk
confectioners' sugar, for dusting

Instructions:

TO MAKE TOPPING: 1. In a large nonstick skillet, heat butter and oil over
medium heat until melted. Add apples and sugar; cook, stirring, until
apples are tender and golden, about 20 minutes. Stir in vanilla and
cinnamon. 2. Meanwhile, in a medium saucepan, bring apple cider to a boil
over medium-high heat. Cook until reduced to 1/3 cup, 10 to 15 minutes.
Stir into sautéed apples. Set aside. (The topping will keep, covered, in
the refrigerator for up to 2 days. Reheat before serving.) TO MAKE PANCAKE:
1. Preheat oven to 400°F. Lightly oil a 12-inch cast-iron or other
ovenproof skillet or coat it with nonstick spray. 2. In a mixing bowl,
whisk eggs, flour, sugar and salt until smooth. Gradually add milk,
whisking until smooth. 3. Pour batter into prepared skillet and bake for 15
minutes. 4. Reduce oven temperature to 350°; bake for 15 minutes more, or
until pancake is golden and puffed. (Pancake will deflate when removed from
oven.) 5. Dust pancake with confectioners' sugar and cut into wedges.
Serve immediately, with warm apple topping.

MAKES 4 SERVINGS.

300 calories per serving; 7 grams protein; 8 grams fat (2.6 grams saturated
fat); 53 grams carbohydrate; 220 mg sodium; 166 mg cholesterol; 4 grams
fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 4