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Ingredients

Apple-Cranberry Topping:
Pancake

Directions

Topping:
  • Combine honey, lemon juice, ginger in bowl. Add apples.

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  • Melt butter in large skillet. Add apple mixture; sauté 2 minutes. Add apple juice concentrate; reduce heat to low; cover and cook 5 minutes. Uncover; increase heat to medium and boil, uncovered, 5 minutes, until most of liquid has evaporated. Stir in cranberry sauce. Keep warm.

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  • Heat oven to 425 degrees F.

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  • Place 10-inch nonstick ovenproof skillet in 425 degree F oven for 10 minutes (if you dont have an ovenproof skillet, wrap handle with heavy-duty foil or double layer of regular-weight foil).

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Pancake:
  • Beat eggs, sugar, salt in large bowl at medium speed. Beat in milk and vanilla. Gradually whisk in flour until smooth. Stir in ginger.

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  • Remove heated skillet from oven. Coat with nonstick cooking spray. Pour batter into skillet.

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  • Bake in 425 degree F oven for 20 minutes or until puffed and golden. Remove skillet to wire rack; let stand for 10 minutes. Serve pancake hot with warm topping. Makes 6 servings.

Nutrition Facts

369 calories; 10 g total fat; 128 mg cholesterol; 209 mg sodium. 64 g carbohydrates; 8 g protein;

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