| 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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