Dutch Apple Pancakes
Mix eggs, milk,
flour, 1-1/2 teaspoons Equal and salt in medium bowl (batter will
be slightly lumpy). Heat 1 tablespoon margarine in 12-inch oven-proof
skillet until bubbly; pour batter into skillet. Bake pancake in
preheated 425*F (220*C) oven 20 minutes; reduce temperature to
350*F (175*C) and bake until crisp and golden, 7 to 10 minutes
(do not open oven door during baking). Transfer pancake to large
serving plate. Meanwhile, sauté apples in 2 tablespoons margarine
in large skillet until apples begin to soften, 5 to 7 minutes.
Mix in 5 1/2 teaspoons Equal, spices and lemon juice. Add 3/4
cup cider and heat to boiling. Mix cornstarch and remaining 1/4
cup cider; add to boiling mixture, stirring until thickened, about
1 minute. Spoon apple mixture into pancake. Sprinkle with cinnamon.
Makes 8 servings.
Enjoy your freshly
made Dutch Apple Pancakes!