| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | German | 1 | Servings | |
INGREDIENTS
| 2/3 | c | All purpose flour |
| 2 | ts | Sugar |
| 1/4 | ts | Salt |
| 4 | Eggs; lightly beaten | |
| 1/2 | c | Milk |
| 2 | tb | Sugar |
| 1/4 | ts | Cinnamon |
| 1/2 | c | Unsalted butter |
| 2 | Apples; peeled, cored and diced |
INSTRUCTIONS
Prep: 15 min, Cook: 15 min. Sift first 3 ingredients together in a bowl and set aside. Combine next 2 ingredients in a large mixing bowl. Stir in flour mixture gradually, beating until smooth. Combine sugar and cinnamon in a bowl and set aside. Melt 1/4 cup butter in a heavy nonstick skillet over medium high heat. Saut. apples 4-5 minutes, stirring frequently until just tender. Toss cinnamon mixture with apples. Melt 1 Tbs. butter in a heavy 6 inch nonstick skillet over medium high heat. Add pancake batter to about 1/4 inch depth. Cook 1 minute. Sprinkle 1/4 of the apples over batter. Pour enough batter over the top to just cover apples. Cook pancake another minute or so until bottom is lightly browned. Turn pancake and cook 1-2 minutes or until brown and thoroughly cooked. Transfer to a platter and keep warm until ready to serve. Repeat process with remaining batter and apples. Serve immediately with butter and maple syrup. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 07, 1998
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