Apple Pancakes

Another Laura creation (with egg substitutes as necessary). These pancakes are more crepe-like, rather than cake-like. So you can eat a very large pancake and be full, but not feel like you just ate the stuffing from your throw pillows the rest of the morning. Granny Smith apples are the best for these tasty cakes. Yields about twelve 4-inch pancakes or 4 servings

1 1/4 cups all-purpose flour 2 tbs sugar 2 tsp baking poweder 3/4 tsp salt 1 1/3 cups milk 1 egg, slightly beaten 1/4 tsp ground cinnamon 1 fist-sized Granny Smith apple, peeled and cut into bite sized pieces vegetable oil

In large bowl, mix flour, sugar, baking powder, and salt. Add milk, egg, and 3 tablespoons vegetable oil, and stir just until flour is moistened. Add cinnamon and apples.

Heat griddle or skillet over medium heat until drop of water sizzles; brush lightly with vegetable oil. Pour batter by scant 1/4 cupfuls onto griddle, making a few pancakes at a time; cook until tops are bubbley and bubbles burst; edges will look dry. With pancake turner, turn and cook until undersides are golden; place on warm platte ; keep warm.

Keep an eye on the griddle and brush on more oil as needed.

350 calories per serving