German Apple Pancake
A judicious use of butter and sugar gives this classic German apple pancake--also known as a Dutch baby--less than a third of the fat and considerably fewer calories than the original breakfast treat. The topping--sautéed apples glazed with apple-cider syrup--is wonderful on oatmeal, waffles and frozen yogurt too.
To make ahead: The topping (Steps 1-2) will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.
1 fruit, 2 starch, 1 1/2 fat