Preheat oven to 400 degrees F. Place butter in a 10-inch ovenproof skillet with flared sides. Place skillet in oven for 3 to 5 minutes or until butter melts. Meanwhile, for batter: In a medium bowl, whisk together eggs, flour, milk, apple pie spice, and salt until mixture is smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until puffed and well browned.

Meanwhile, lightly coat an unheated medium saucepan with nonstick cooking spray. Preheat over medium heat. Add apple slices, brown sugar, and the water. Cook for 4 to 6 minutes or until apples are golden brown and tender, stirring occasionally.

Spoon apple mixture into pancake; drizzle with Caramel Sauce. Cut into wedges. Makes 6 (1 pancake wedge, 1/4 cup apples, and 1 1/2 tablespoons caramel sauce) servings.

In a small saucepan, stir together 2 tablespoons packed brown sugar* and 1 1/2 teaspoons cornstarch. Stir in 1/2 cup water. Bring to boiling over medium heat, stirring constantly. Boil gently, uncovered, for 3 minutes; remove from heat. Stir in 1 teaspoon butter and 1/2 teaspoon vanilla. Serve warm.

Choose from Sugar Twin Granulated Brown or Sweet 'N Low Brown to substitute for brown sugar in pancake. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. We do not recommend using brown sugar substitute for the Caramel Sauce.PER SERVING WITH SUBSTITUTE: same as above, except 128 cal., 21 g carbo., 136 mg sodium.