2 Golden Delicious apples, peeled cored, thinly sliced 2 teaspoons unsalted butter 2 tablespoons fresh lemon juice SYRUP 1 tablespoon cornstarch 1/4 teaspoon ground cardamom cup apple cider or juice FOR PANCAKE: Preheat oven to 425 F. Combine flour, sugar and salt in medium bowl. In another bowl, whisk milk, egg, egg white and vanilla to blend. Mix into dry ingredients. Heat large nonstick ovenproof skillet over medium heat. Add apples and butter and saute until apples soften slightly, about 5 minutes. Add lemon juice. Spread apples in even layer in skillet. Re-whisk batter to blend; pour over apples in hot skillet. Do not stir. Transfer skillet to oven. Bake until pancake is puffed and golden, about 25 minutes. MEANWHILE, PREPARE SYRUP: Combine cornstarch and cardamom in small saucepan. Slowly whisk in apple cider. Bring to boil over medium heat, whisking until mixture thickens, about 3 minutes. Remove from heat. Cut pancake into wedges. Place on plates; drizzle with syrup and serve. PER SERVING: calories, 290; fat, S g; sodium, 198 mg; cholesterol, 63 mg