Title: Arkansas german baked pancake
 Categories: Bread
      Yield: 4 Servings
 
      3 lg Eggs (I used 1 Egg
           -Beaters (=2 eggs) and 1
           -egg)
    1/4 c  Milk (I used skim)
    1/2 ts Vanilla extract
    3/4 c  All-purpose flour
    1/2 ts Salt
           Apple filling (below)
           Sifted powdered sugar
           Whipped cream (I omitted
           -this time; as I didn't
           -have any anyway)

-----------------------APPLE FILLING----------------------------
      4 lg Granny Smith apples;
           -cored and sliced
    1/4 c  Honey
           Lemon juice
           Cinnamon
 
  Here is a breakfast dish that was in Southern Living magazine this spring, published from /The Dairy
  Hollow House Cookbook/.  I originally (before 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 that 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 until  smooth.  Add flour and salt; beat 5 mins.
  
  POUR batter into hot skillet.  Bake at 450 for 15 mins.; reduce heat
  to 350, and bake 8 mins., or until 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 you
  like). Cook on high for 4 minutes, or more -- till 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 till
  you are ready to use.