INGREDIENTS

INSTRUCTIONS

POWDERED CINNAMON AND NUTMEG
~-------------------TOPPING-------------------------  Several mailings
ago someone mentioned a Roscho Oven Pancake Pan and  wanted to try an
apple pancake in it. I am familiar with that pan and  I knew I had a
wonderful recipe for a German Apple Pancake in a  cookbook called the
Vegetarian Epicure by Anna Thomas. I searched my  library for that
cookbook and couldn't find it. I was perplexed  because I am not one
who loses cookbooks on a regular basis. I sort  of resigned myself to
the fact that I must have given it away when I  came across it on yet
another bookshelf specifically for books on  canning and preserving. So
even though I am a little late and many  wonderful apple pancake
recipes have been submitted here is one that  I have tried several
times, like very much and think will work well  in the oven pancake
pan.  PREHEAT THE OVEN TO 450 DEGREES. BEAT TOGETHER THE EGGS, MILK,
FLOUR,  AND SALT UNTIL VERY SMOOTH. ADD SOME VERY THINLY SLICED APPLES.
IN A  HEAVY 12 INCH SKILLET MELT ABOUT 1 1/2 TABLESPOONS BUTTER. AS
SOON AS  IT IS QUITE HOT, POUR IN THE BATTER AND PUT THE SKILLET IN THE
OVEN.  AFTER 15 MINUTES, LOWER THE OVEN TEMPERATURE TO 350 DEGREES AND
CONTINUE BAKING FOR ANOTHER 10 MINUTES. THE PANCAKE SHOULD BE LIGHT
BROWN AND CRISP.  DURING THE FIRST 10 0R 15 MINUTES OF BAKING, THE
PANCAKE MAY PUFF UP  IN LARGE BUBBLES. IF IT DOES, PIERCE IT THOROUGHLY
WITH A FORK OR  SKEWER.  WHILE THE PANCAKE IS BAKING, PREPARE THE APPLE
FILLING. PEEL AND  THINLY SLICE A POUND OF APPLES. SAUTE THEM LIGHTLY
IN 1/4 CUP BUTTER  AND ADD 1/4 CUP SUGAR. SEASON TO TASTE WITH CINNAMON
AND NUTMET. THE  APPLES SHOULD BE JUST TENDER, NOT TOO SOFT. ABOUT 8 TO
10 MINUTES OF  COOKING OVER A MEDIUM FLAME SHOULD BE PLENTY. (THE
FILLING CAN BE  PREPARED AHEAD AND REHEATED JUST BEFORE SERVING.)  WHEN
THE PANCAKE IS READY, SLIDE IT ONTO AN OVAL PLATTER, POUR THE  APPLE
FILLING OVER ONE SIDE, AND FOLD THE OTHER SIDE OVER,. A LITTLE  MELTED
BUTTER CAN BE POURED ON IF YOU CHOOSE, AND THE WHOLE THING  CAREFULLY
SPRINKLED WITH POWDERED SUGAR THROUGH A SIEVE. SERVE IT AT  ONCE,
SLICiNG PIECES OFF CROSSWISE.  This can be a special day breakfast for
two or three people, a light  late supper, or a beautiful warm dessert
for four to six people. (top  with vanilla ice cream, yum). Posted to
Kitmailbox Digest by  StatOfMind@aol.com on Mar 24, 1997

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