Saturday, March 23, 2013

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.)



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