FRUIT:

4 med. apples, a sweet type (Red Delicious)
1 tbsp. butter
2 tbsp. sugar
1 tsp. vanilla
A few dashes cinnamon

BATTER:

1 c. flour
1 c. milk (can be low fat)
2 egg whites
2 lg. eggs
1 tbsp. salt, if desired
Confectioners sugar

Peel and core the apples, cutting them into narrow wedges the long way. Melt the butter in an oven-proof (preferably nonstick) skillet. Add the apple slices and sprinkle them with the sugar.

Cook the slices over medium heat, stirring them gently now and then, until the apples have softened and the liquid has mostly evaporated. Mix in the vanilla and sprinkle the apples with cinnamon. You can bake the pancake in the skillet if the pan has a heat-proof handle. Otherwise, transfer the apples to a deep-dish pie plate or a small shallow baking dish.

In a medium bowl, combine the flour, milk, egg whites, eggs, 1 tablespoon of sugar and salt. Beat the batter until the ingredients are well blended.

About 45 minutes before serving time, preheat oven to 425 degrees for 10 minutes. Pour the batter over the hot fruit (if you have prepared the fruit in advance, heat it before adding the batter), and bake the pancake for 20 minutes. Reduce the heat to 350 degrees and bake the pancake for another 10-15 minutes or until it is puffed and browned.

Before serving the pancake, sprinkle it with confectioners sugar. Cut the pancake into wedges and serve immediately.

NOTE: The two main mixture - the apples and the batter - can be prepared in advance, but the final pancake must be baked just before serving. I find that if I put it in the oven just as I'm serving the main course, the pancake is ready to eat when the diners are ready for it. Many other fruits will also work: firm pears (such as Anjous), canned pineapple or cherries, blueberries and even bananas. Serves 6.