Baked Ginger Apple Pancake

Serves 6

Gingerbread spices blend beautifully with apples in this puffy pancake. If your skillet does not have an ovenproof handle, cover it with two layers of aluminum foil.

• 3 large eggs
• 1/4 cup granulated sugar
• 1 tablespoon mild molasses
• 1/2 teaspoon sea salt
• 2 teaspoons powdered ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 3 tablespoons unsalted butter, divided
• 2 large Fuji apples, peeled, cored and sliced 1/4-inch thick
• 2 tablespoons golden brown sugar
• 1/2 lemon

Instructions: Place oven rack in center of oven and preheat to 450°.

In a medium bowl, whisk eggs, sugar, molasses, salt, ginger, cinnamon, allspice and milk until combined. Add flour and whisk until blended. The batter will be slightly lumpy. Let stand for the flour to soften while preparing apples.

In a 12-inch ovenproof skillet, preferably with sloped sides, melt 2 tablespoons butter over medium heat. Add apple slices and cook, stirring, until almost tender, about 8 minutes. Add brown sugar and stir to combine.

Whisk batter and pour evenly over apples. Bake 15-20 minutes or until puffed and golden. Remove from oven and dot with 1 tablespoon butter. Squeeze lemon over the top. Let stand 5 minutes before serving. Cut in wedges.

Per serving: 235 calories, 5 g protein, 35 g carbohydrate, 9 g fat (5 g saturated), 125 mg cholesterol, 237 mg sodium, 3 g fiber.