Baked Pancake With Apples

Temp: 425 deg F (220 deg C)

1 Tbsp butter or margarine
1-1/2 cups rice crispies cereal
3 eggs
1 cup skim milk
1/2 cup all purpose flour
1/4 tsp salt
1 tsp icing sugar
1 Tbsp firmly packed brown sugar
2-1/2 tsp cornstarch
1 tsp cinnamon
1 cup apple juice
3 cups thinly sliced apples (unpeeled)
1/2 cup each: fresh blueberries and raspberries (optional)

Place margarine in a 9 inch pie plate or large oven-safe skillet. Heat in oven about 2 minutes until margarine melts.

Meanwhile, in blender, combine cereal, eggs, milk, flour and salt. Blend 15 seconds or until smooth. Pour into hot pie plate. Return to oven, bake about 15 minutes or until golden brown and puffed.

Make apple topping while pancake bakes. In medium saucepan, mix together brown sugar, cornstarch and cinnamon. Gradually stir in apple juice. Cook, stirring over medium heat until mixture boils and thickens. Stir in apples. Cook, stirring occasionally until apples soften slightly. Stir in berries, if desired.

When pancake comes out of oven, sift icing sugar over top. Cut into wedges and serve immediately with apple topping.