Instructions: In medium saucepan, combine 1/2 cup sugar, cornstarch and pumpkin pie spice; stir in apple cider and 1 tablespoon lemon juice. Cook, stirring constantly, about 4 minutes or until mixture boils and thickens. Remove from heat; blend in 2 tablespoons margarine. Set aside. Heat oven to 375 . Melt 2 tablespoons margarine in 8 inch ovenproof skillet; set aside. In small bowl, beat egg whites until foamy. Gradually add sugar, beating continuously until stiff peaks form, about 5 minutes; set aside.

In another small bowl, toss chopped apples with lemon juice. Lightly spoon pancake mix into measuring cup; level off. In large bowl, combine pancake mix, milk, vanilla and egg yolks; stir just until large lumps disappear. Gently fold in beaten egg whites and chopped apples. Pour into skillet. Combine topping ingredients; sprinkle over pancake.

Sprinkle with cinnamon and sugar. Bake at 375 for 20 to 25 minutes or until puffed and golden brown. Serve immediately with cider syrup.

(Pancake will collapse as it cools.)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.