Pumpkin Pancakes

1 cup unbleached all-purpose flour

1 tablespoon granulated sugar

2½ teaspoons double-acting baking powder

1 teaspoon pumpkin pie spice

¾ teaspoon salt

1 large Gala or red delicious apple, washed, cored and sliced thin

1 tablespoon no trans fat margarine

cup yellow cornmeal (stone ground, preferred)

1 cup 1-percent milk

½ cup pumpkin puree (canned or fresh)

1 large egg, beaten lightly

Vegetable oil spray

Sugar-free maple-flavored syrup

In a large mixing bowl whisk together flour, sugar, baking powder, cinnamon and salt until well combined. Set aside.

Place a nonstick skillet over medium-high heat and add butter. When the butter melts, add apple slices and sauté for 3 minutes, or until they're softened. Remove from the heat and keep them warm.

To a large heatproof bowl whisk cornmeal with 1 cup boiling water; let mixture stand for 5 minutes. Whisk in milk, pumpkin puree and egg; mixing well. Add flour mixture and whisk together until just combined, a few small lumps are OK.

Place a nonstick pancake griddle or sauté pan over medium-high heat and when it's hot lightly spray with vegetable oil. Using a ¼-cup measuring cup, pour batter onto heated pan and cook pancakes for 1 to 2 minutes or until undersides are golden brown. Turn pancakes over and cook them 1 minute more, or until undersides are golden brown. As they are done, stack the pancakes on a heated dinner plate or platter. When all pancakes are cooked, top with warm apple slices and serve immediately, passing the syrup.

Makes about 24 pancakes, serves six.

@Recipe nutrition:Nutrition values per serving (without syrup): 189 calories (19.1 percent from fat), 4 g fat (1.1 g saturated), 33.5 g carbohydrate, 2.7 g fiber, 5.2 g protein, 37 mg cholesterol, 512 mg sodium.