4 egg whites
1 cup heavy cream
1 tsp vegetable oil
1/8 tsp salt
1 cup flour

4 cups apples, peeled and sliced
½ cup maple syrup
powdered sugar

Vegetable spray

Preheat oven to 425*

Place 9 inch glass pie plate in oven while preparing batter.

Beat together egg whites, cream, oil and salt until thoroughly combined. Add flour, mix until smooth. When pans are hot, remove, spray with vegetable spray, quickly pour batter into pan and return to oven. Bake 25 minutes until puffed and golden.

While pancake bakes, place apples and syrup in pan, cover and cook just until tender. Stirring frequently.

Dust pancake with powdered sugar and top with apples. Serve hot.

(Variation: omit apple topping. Butter top of pancake and dust with powdered sugar or vanilla sugar. Top with citrus zest and juice)