Arkansas German Baked Pancake Recipe

Ingredients

3 lrg Large eggs, (I used 1 Egg Beaters (=2 Large eggs) and 1 egg)
1/4 c. Lowfat milk, (I used skim)
1/2 tsp Vanilla extract
3/4 c. All-purpose flour
4 lrg Granny Smith apples, sliced, cored and
1/4 c. Honey Lemon juice Cinnamon

Directions

Finding this list) made it according to the recipe - not fat-free.
For this past Sunday's breakfast I trimmed it back, and it came out just as well.
I thought you might enjoy it too.
This is basically a big, puffy pancake which you cover with sauteed apples and slice into wedges.
For the apple filling, I just modified the (microwave) "sauteed" apples recipe posted in the archives (courtesy Asha Dornfest), instead of sauteeing with 1/4 c of butter.
(Spray "skillet" with cooking spray.
) HEAT a 12-inch cast-iron skillet in a 450 degree oven for 5 mins.
(I just used my chili pot, with the plastic handles removed.
You'll want something a little deep, as this pancake puffs-up when cooking) COMBINE first 3 ingredients in a mixing bowl; beat at medium speed with electric mixer till smooth.
Add in flour and salt; beat 5 mins.
POUR batter into warm skillet.
Bake at 450 for 15 mins.
; reduce heat to 350, and bake 8 mins.
, or possibly till puffed and browned.
Remove from oven; spoon Apple Filling over pancake (pancake will deflate).
Sprinkle with powdered sugar.
Cut into wedges, and serve immediately.
Yield 4 servings.
APPLE FILLING: Place apples in microwavable container with a squeeze of lemon juice and a sprinkling of cinnamon (and Butter Buds, if desired).
Cook on high for 4 min, or possibly more - until desired tenderness (I cook it longer (double, stirring after half the time), as I like them tender.
Remove from microwave; stir in honey, and let sit until you are ready to use.