1 tb + 1 tsp margarine; reduced
. calorie tub style
3 sm McIntosh or Granny Smith
. apples; cored & cut into
. 1/4″ thick slices
2 tb Raisins
3 tb Granulated sugar
2 tb Orange juice
1 ts Cinnamon
2 lg Eggs
1/2 c Skim milk
1/4 c + 2 Tbsp flour; all-purpose
1 ts Vanilla extract
Confectioner’s sugar for
. garnish (optional)
1. In heavy medium ovenproof skil]et, melt 2 teaspoons of the margarine.
Add apples, raisins, 1 tablespoon sugar, the orange juice and cinnamon.
Cook, stirring frequently, 6-8 minutes, until apples are just tender.
Remove apples to bowl.
2. Preheat oven to 425?F. In small bowl, with electric mixer, beat eggs
until foamy. Gradually add milk, flour, the remaining 2 tablespoons sugar
and the vanilla; beat 2 minutes longer, until batter is smooth.
3. Add remaining 2 teaspoons margarine to same skillet. Place in oven to
melt, about 1 minute. Pour batter into skillet; bake 10 minutes. Remove
from oven and spoon apple mixture into center of pancake. Return to oven
and bake 12 to 15 minutes longer, until puffed and golden.
4. To serve, dust with confectioners sugar, if using, and cut into
quarters.
From
Yields
4 Servings