-orange juice (optional) Cinnamon or apple-pie spice Stir pancake mix and baking soda together. Make a well in the center and add egg, 0.75 cup juice, quarter cup water, and vanilla. Stir until well blended. Add more water as needed. Spray a nonstick griddle until slick with cooking spray. Heat over moderate flame. When hot, use a measuring cup to drop batter on skillet by scant quarter cupfuls. Cook undisturbed until tops of pancakes are bubbled and nearly dry. Use a spatula to turn; briefly brown the other side. Keep warm. Meanwhile, stir applesauce and orange liqueur or juice, if desired, together in a small saucepan over low heat until bubbling. To serve, divide pancakes among 4 plates and spoon on hot applesauce. Sprinkle with spice. FOUR BRUNCH SERVINGS: {215 calories each} EIGHT DESSERT SERVINGS: {110 calories each} {liqueur adds 10 calories per brunch serving; under 5 per dessert serving} (Extra pancakes can be stored in the freezer; allow to cool on wax paper; then wrap individually and freeze. Reheat in toaster, toaster-oven, oven, or microwave oven.) FAST APPLESAUCE: Peel, core, and thinly slice 3 or 4 large McIntosh apples into a heavy saucepan. Add half cup water (or juice: unsweetened apple, white grape, or orange). Cover tightly and simmer 4 to 5 minutes. Fork-stir until chunky or whip smooth. Sweeten to taste, if desired, with granulated sugar substitute. FOUR SERVINGS {about 100 calories each} SOME VARIATIONS ~~~~~~~~~~~~~~~ PINEAPPLE PANCAKES: Substitute unsweetened pineapple juice for the orange juice. (Or use apple juice or any other unsweetened fruit juice.) {220 calories per brunch serving; 110 calories per dessert serving} PINEAPPLE TOPPING: Stir half teaspoon cornstarch and 3 or 4 tablespoons water into 1 cup undrained unsweetened juice-packed crushed pineaple. Cook and stir in a small saucepan until bubbling. Add a pinch of pumpkin-pie spice, if desired. {5 calories per tablespoon} ----