2 large apples, peeled, cored and cut into 1/4 " thick slices
2 tablespoons butter or margarine
1 tablespoon lemon juice
1/3 cup All purpose flour
1/2 cup fat-free milk
1/4 teaspoon salt
1 large egg
egg white of one egg
1 tablespoon butter or margarine
Powdered sugar as needed
Preheat oven to 425 degrees.
Place apples, butter and lemon juice in small skillet over medium heat. Cover and cook about 5 minutes, or until apples are not quite soft. Remove and set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through egg white). Stir until moist.
Melt butter in 10-inch cast-iron skillet over medium heat. Pour 1/3 batter into pan and tilt to spread evenly. Bake at 425 degrees for 4 minutes or until pancake is set.
Arrange apple slices on top and drizzle pan juices over apples. Spread remaining batter and bake 20 minutes or until puffed and golden. Cut into portions and sprinkle with confectioner's sugar and serve.