Oven-Baked Dutch Apple Pancake (Pamela's Version - Lightened)
Breakfast, Brunches and Entertaining
Yield: 1/2 pancakeIngredients:
| 2 tablespoons | unsalted butter |
| 2 | medium granny smith apples, peeled, cored and cut into 1/2-inch slices |
| 9 packages | sugar substitute, splenda |
| 1 teaspoon | ground cinnamon |
| 3 | large eggs |
| 1/2 cup | all-purpose flour |
| 1/2 cup | 1% milk |
| 1 tablespoon | sour cream, light |
| 1/4 teaspoon | salt |
| 1 teaspoon | grated lemon rind |
| confectioners' sugar for dusting |
Directions:
1. Preheat oven to 400 degrees F. To make the apple filling, in a 10-inch ovenproof frying pan over medium-high heat, melt the butter. Add the apples, sugar and cinnamon and sauté, stirring constantly, until the apples begin to soften and brown lightly, 3-5 minutes. Remove from the heat. 2. To make the pancake, in a bowl, using an electric mixer set on medium speed, beat the eggs until lightly frothy. Add the flour, milk, sour cream, salt and lemon zest and beat just until a smooth batter forms. 3. Immediately pour the batter over the apples in the hot pan and place in the oven. Bake until nicely puffed and golden brown, about 25 minutes. 4. Using a small fine-mesh sieve, lightly dust confectioners’ sugar over the top. Serve directly from the pan, cut in half or into 4 wedges. Serves 2 to 4. Servings: 2 Serving size (1/2 pancake) Per MC 11 nutritional analysis:: 442 calories, 20.9g total fat, 185 calories from fat, 316.9mg cholesterol, 443.2mg sodium, 368.4mg potassium, 49.7g carbohydrates, 3.3g fiber, 20.6g sugar, 15.7g protein Weight Watchers PointsPlus® value 12.3 points Servings: 4 Serving size (1 wedge) Nutrition (per serving): 221 calories, 10.4g total fat, 92 calories from fat, 158.5mg cholesterol, 221.6mg sodium, 184.2mg potassium, 24.9g carbohydrates, 1.7g fiber, 10.3g sugar, 7.9g protein Weight Watchers PointsPlus® value 6.1 points