Apple pancakes with cinnamon nonfat yogurt

4 Servings

Quantity Ingredient
1 cup All-purpose flour
4 \N Granny smith apples
3 tablespoons Nonfat egg substitute
\N \N Or other tart apples
1½ cup Nonfat plain yogurt
\N \N Peeled/cored/sliced
½ teaspoon Baking powder
¼ teaspoon Ground cinnamon
3 tablespoons Orange juice
\N \N Mint leaves
3 tablespoons Maple syrup

Recipe by: Eat More, Weigh Less Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup into a batter. If you like thinner pancakes, add 2 to 4 tablespoons of water at this point. Let rest for ½ hour. Meanwhile, in a nonstick skillet, saute the sliced apples with 1 tablespoon water until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the cinnamon. Using a nonstick omelette pan, make thin crepes by pouring 3 tablespoons of the batter into the preheated pan and rolling it around to uniformly cover the surface of the pan. Cook over medium heat about 1 minute, flip with a spatula and cook the other side for about 10 seconds.

Continue until all the batter has been used. For each serving, roll each of two crepes around 2 tablespoons of the apples. Garnish with a dollop of flavored yogurt and a mint leaf. 278 calories, 1⅕ grams fat per 3 (4- to 5-inch) pancakes with filling.

Recipe By :

From: Ladies Home Journal- August 1991 File

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