Instructions: 1. Preheat oven to 425F. Place glass 9-inch pie plate in oven while preparing batter.

2. Beat together egg whites, milk, oil and salt until thoroughly combined.

Add flour, beating until smooth. When oven is hot, carefully remove pie plate and coat with cooking spray. Quickly pour prepared batter into hot pie plate and return to oven. Bake about 25 minutes or until golden brown.

3. While pancake bakes, place Apples and syrup in large nonstick fry pan.

Cook over medium heat, stirring frequently, until Apples are just tender.

4. Sift sugar over hot pancake and cut into wedges. Serve hot Apple mixture over each wedge.

Yield: 6 servings.

Suggested Michigan Apple varieties to use: Empire, Gala, Yellow Delicious, Ida Red, Jonagold, Jonathan, McIntosh, or Rome.

NOTES : (Low Fat & Low Sodium)

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