Dutch Baked Pancake

Ingredients:

2 Tbs. Imperial Margarine

4 eggs

2/3 c. 1% milk

2 Tbs. grated lemon peel

1/2 tsp. almond extract

2/3 c. flour

2 Tbs. Splenda

1/2 tsp. salt

Preheat oven to 400 degrees. Place the margarine in a 9 inch pie plate in the preheated oven for 4-5 minutes until the butter is fully melted. Swirl around to coat the bottom of the pan evenly. In a large bowl, whisk the eggs, milk, lemon peel and extract until well combined. Whisk in the flour, Splenda and salt. Pour into the prepared pie plate and bake 20-25 minutes until the sides are golden brown and crispy. 

Topping Ingredients:

1 tsp. cinnamon

1 medium apple, peeled, cored and diced

1/4 c. water

1 Tbs. agave nectar

Heat a small saucepan to medium heat. Add the apple, cinnamon and agave nectar, and cook for 1-2 minutes until the apples start breaking down. The mixture at this point should be pretty sticky, so add the water, stir ingredients together and let cook another 5-6 minutes, stirring occasionally until the apples are tender and the liquid has reduced down to about 1/3. Divide in four and pour over each slice of pancake. Top with whipped cream.  (Makes 4 slices, 5 WW points each.)