Serves: 4
Total Calories: 143
This is a slight variation on a recipe from The Art of Cooking for the Diabetic, by Katherine Middleton and Mary Abbott Hess (Contemporary Books, 1978).
1. Preheat oven to 400º F.
2. Core apple and slice very thin.
3. Combine the skim milk, flour, eggs and egg white, sugar, vanilla, and salt. Mix until smooth. Do not beat.
4. Melt 1 tablespoon of the margarine in a 10-inch frying pan and "roll" it around so sides and bottom are covered. Add apple slices and sauté slightly.
5. Pour batter on top evenly. Bake in oven about 10 minutes or until pancake is puffy and nearly cooked. Sprinkle with cinnamon and sweetener, dot with remaining 1 tablespoon margarine, and return to oven to brown pancake.
6. Before serving, sprinkle with lemon juice. Cut in quarters to serve.
Food exchanges per serving: 1 BREAD, 1 FRUIT, 1 medium-fat MEAT
This Baked Apple Pancake recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.
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