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Apple Brunch Pancake
FEATURED RECIPE OCTOBER/NOVEMBER 2003
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  Ingredients:
4 egg whites
1 cup skim milk
1 tablespoon vegetable oil
1/8teaspoon salt
1 cup all-purpose flour
4 cups sliced, peeled apples (Empire, Gala, Yellow Delicious, Ida Red, Jonagold, Jonathan, Macintosh or Rome)
1/2 cup maple pancake syrup
1 teaspoon powdered sugar
Vegetable cooking spray

Directions:
Heat oven to 425° F. Place glass 9-inch pie plate in oven while preparing batter. Beat together egg whites, milk, oil and salt until combined. Add flour, beating until smooth. When oven is hot, carefully remove pie plate and coat with cooking spray.

Quickly pour batter into hot pie plate and return it to oven. Bake about 25 minutes or until slightly browned.

While pancake bakes, place apples and syrup in large nonstick frying pan. Cook over medium heat, stirring frequently, until apples are just tender. Sift powdered sugar over hot pancake and cut into wedges to serve. Serve hot apple mixture over each wedge. Makes 6 servings. (From Michigan Apple Committee.)

*See more recipes in our breads, muffins & pancakes collection

 

 

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