| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
|
Fruits |
4 |
Servings |
INGREDIENTS
| 2 |
|
Apples — peeled and sliced |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Packed brown sugar |
| 1 |
c |
Milk |
| 4 |
|
Eggs |
| 1 |
c |
Self-rising flour |
| 2 |
tb |
Butter |
INSTRUCTIONS
* Substitute firm, ripe, unpeeled and sliced pears or fresh peach slices if
you prefer.
1. Peel, core and thinly slice 2 large apples. 2. Blend the cinnamon and
both sugars. Add the apple slices and stir to coat thoroughly. 3. In a
blender place the milk, eggs, flour and a dash of salt if you wish. Blend
until smooth. 4. Melt butter (about 2 tablespoons) in oven-proof skillet.
Add apple mixture and saute until sugars have melted. Spread the apples in
an even layer and pour the batter over this mixture. Add a few raspberries
to apple mixture if you wish. 5. Bake in preheated 425-degree oven for
25-30 minutes, or until pancake is puffed and edges are golden brown.
Serve with syrup or your choice of toppings.
Recipe By : Jo Anne Merrill
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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