| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
German |
Breakfast, Desserts, German |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Flour, Unbleached |
| 3 |
|
Eggs, Large |
| 1/2 |
t |
Salt |
| 2 |
c |
Milk |
| 1 |
t |
Vegetable Oil |
| 16 |
oz |
Applesauce, 1 can |
| 4 |
oz |
Raisins |
| 1 |
t |
Oil Or Butter, To Grease Dish |
| 2 |
T |
Sugar |
| 3 |
T |
Almonds, Sliced and Blanched |
| 1 |
T |
Butter |
INSTRUCTIONS
Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup
of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3
at a time). Heat the applesauce and stir in the raisins. Divide the
sauce between the pancakes and spread over each top. Roll up the
pancakes like jelly rolls and cut each in half with a sharp knife.
Grease an ovenproof dish with oil or butter; place pancakes in the
dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t
salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot
with butter. Place in a preheated 375 degree F oven and bake for 40
minutes. Serve immediately. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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