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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"If you want to make an apple pie from scratch, you must first create the universe..."
-Carl Sagan, Astronomer

The refrigerator light goes on...

A dish like this one is perfect for a special occasion brunch. The best part is, if there are leftovers, they make good desserts a day or two later.

Cast iron skillet

I think that the Apple Pancake recipe should be made in a cast iron skillet - the old fashioned pan your grandmother used. Maybe it's just that it feels traditional to me but other pans that I have used are simply not heavy enough.

When you buy a cast iron pan you need to cure it to keep food from sticking. Here's how:

• Place about 4 tablespoons oil in the bottom of the pan and put the pan in an oven that has been preheated to 400�F.
• Use an oil without much flavor, like canola oil.
• After about 3 minutes reduce the temperature to 300�F and leave the pan in the oven for 45 minutes.
• Turn the oven off and let the pan cool inside the oven.
• When the pan is cool enough to touch wipe the excess oil out with a paper towel.

It is best to clean any porous skillet without detergent because soaps strip the oils (and thus your �cure�) from the pan. Simply rinse the pan with hot water and wipe clean. For food that is stuck to the pan scrub gently with salt or a plastic scrub pad.

Pan Baked 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.