Apple Brunch Pancake

(Low Fat & Low Sodium)

4 egg whites

1 cup skim milk

1 tablespoon vegetable oil

1/8 teaspoon salt

1 cup all-purpose flour

4 cups sliced, peeled Michigan Apples

1/2 cup maple flavored pancake syrup

1 teaspoon powdered sugar

Vegetable cooking spray

1. Preheat oven to 425^o F. Place glass 9-inch pie plate in oven while preparing batter.

2. Beat together egg whites, milk, oil and salt until thoroughly combined. Add flour, beating until smooth. When oven is hot, carefully remove pie plate and coat with cooking spray. Quickly pour prepared batter into hot pie plate and return to oven. Bake about 25 minutes or until golden brown.

3. While pancake bakes, place Apples and syrup in large nonstick fry pan. Cook over medium heat, stirring frequently, until Apples are just tender.

4. Sift sugar over hot pancake and cut into wedges. Serve hot Apple mixture over each wedge. Yield: 6 servings.

Per Serving, 1/6 pancake, 1 wedge + 1/2 cup apple topping (186.6 grams): 240 Calories, 3 g fat,
1 mg cholesterol, 129 mg sodium, 2 g fiber,
48 g carbohydrates.

Suggested Michigan Apple varieties to use: Empire, Gala, Yellow Delicious, Ida Red, Jonagold, Jonathan, McIntosh, or Rome.