APPLE PANCAKE

Servings = 4 | Serving size =1/4 Pancake

Cooking Time = 30 Minutes

Leftovers are very good. Wrap tightly after cooled and then refrigerate.

2 lbs granny smith apples (about 4 medium apples)
2 tsp unsalted butter
1/2 cup Splenda
1/4 cup water
3 large egg whites
1 large egg yolk
3/4 cup non-fat buttermilk
3/4 cup all purpose white flour
1/4 tsp salt
2 Tbsp Splenda
2 tsp unsalted butter

Peel and core apples. Slice very thin (about 1/8 inch thick).

Preheat oven to 425°F.

In a 12 inch iron skillet (or non-stick skillet) heat the butter, Splenda and water until boiling. Add apples and cook about 15 minutes. Stir the apples gently about every 3 minutes. As the apples cook the liquid will reduce and the mixture will turn a light golden brown caramel color. The bottom of the apples should be a caramel brown.

While the apples are cooking place the eggs whites, egg yolk, buttermilk, flour, salt and the 2 tablespoons Splenda in a blender. Blend until smooth.

When the apples are caramelized pour the flour/buttermilk mixture over the apples so that the liquid covers them completely.

Transfer the pan to the oven and bake for about 15 – 18 minutes. The pancake is done when it is brown on top. It will puff slightly as it cooks.

Remove from the oven an place the 2 tsp. butter on top of the pancake to melt.