| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 4 | Servings | |
INGREDIENTS
| 2/3 | c | Unbleached flour; unsifted |
| 1/4 | ts | Salt |
| 2 | ts | Sugar |
| 1/2 | c | Milk |
| 4 | lg | Eggs; beaten |
| 1/2 | ts | Flavoring of your choice; vanilla; lemon, orange, maple or rum |
| 1/4 | c | Butter or margarine |
| 1/4 | ts | Cinnamon |
| 2 | c | Apple slices |
| 2 | tb | Sugar |
INSTRUCTIONS
Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk and flavoring together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mix 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Place pancake in a preheated oven at 325'F. for 20 minutes or until lightly browned on top. Remove from oven with great caution because frypan is extremely hot. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Can make one large pancake or 3 small. Serve immediately. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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