| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 1 |
c |
Flour |
| 2 |
c |
Milk |
| 3 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Butter or margarine |
| 2 |
c |
Cornstarch |
| 1 |
tb |
Cold water |
| 1/3 |
c |
Brown sugar; firmly packed |
| 1/2 |
ts |
Cinnamon |
| 2 |
md |
Cooking apples; cored, sliced 1/2 inch |
INSTRUCTIONS
PANCAKE
FILLING
Heat oven to 400. In a 12 x 8 baking pan melt 1/4 cup butter in oven (5-6
minutes). In a small mixer bowl combine all remaining pancake ingredients.
Beat at low speed, scraping bowl often, until well mised ( 1 to 2 minutes).
Pour melted butter into batter; continue beating until well mixed. Pour
batter into hot pan. Bake for 30 - 40 minutes or until puffed, set in
center and golden brown. Meanwhile in a 10-inch skillet melt 2 tablespoons
of butter. In a small bowl stir together cornstarch and water. Stir brown
sugar, cinnamon and cornstarch mixture into the butter. Cook over medium
heat, stirring constantly, until sugar dissolves and mixture bubbles and
thickens ( 2 - 3 minutes). Stir in apples. Continue sooking, stirring
constantly, until apples are evenly coated and crispy tender ( 10 - 12
minutes). Spoon filling over hot pancake; serve imediately.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
UCJU31A@prodigy.com ( M BROOMER) on Sep 10, 1997
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