| Dutch Apple Pancake - Sugar Free - Serves 2 | |
| For this you must have a 10-11 inch heavy cast iron skillet. | |
| ½ Stick unsalted butter 2 large apples, peeled, cored, and sliced into ¼ wedges ½ cup skim milk ½ cup flour 4 large eggs the sugar-free equivalent of 3 tbl sugar ½ tsp vanilla ¼ tsp salt |
Preheat oven to 450° with the rack in the center. Melt the butter in a skillet, then transfer 2 tbl to a blender. Add the apple wedges to the skillet and cook until they start to soften, about 4-5 minutes. While the apple is cooking add the milk, flour, eggs, sugar substitute, vanilla, and salt to the blender and blend until smooth. Pour the batter over the apples and put the skillet in the hot oven. Bake until pancake is puffed and golden, about 15 minutes. Drizzle with warmed sugar-free rasberry jam, or warmed real maple syrup. |