| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Breakfast:, Dessert: fr |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 2 |
tb |
Powdered sugar |
| 2 |
|
Whole eggs |
| 2/3 |
c |
Milk |
| 1/3 |
c |
Water |
| 1/2 |
ts |
Grated lemon rind |
| 1 |
tb |
Vegetable shortening |
| 1 |
tb |
Butter |
| 1 |
lg |
Apple; peel core thin slice |
| 1/2 |
c |
Granulated sugar; approximately |
| 2 |
ts |
Rum; optional |
INSTRUCTIONS
Sift the flour with the powdered sugar, salt and baking powder. Beat the
eggs, add the milk, water and lemon rind. Combine the egg mixture with the
dry ingredients. Mix quickly and not too thoroughly. Heat an iron frying
pan over moderate heat and melt the lard (or shortening) and butter.
Sprinkle approximately 1/4 of the sugar in the bottom of the pan and pour
in half the batter. Then add half the apple slices. Turn the pancake when
browned on the bottom, sprinkling the top with approximately 1/3 the
remaining sugar before turning, and cook until brown on the bottom. Repeat
procedure with the second half of the batter. Sprinkle with a few drops of
the rum for added flavor. Serves 4.
NOTES : This was a favorite after-school treat when "yours truly" was just
a little fryer, and remains one of the best recipes of its kind that I have
ever tasted. Serve it as a dessert or as a breakfast dish.
Recipe by: World Wide Recipes: TheChef@wwrecipes.com
Posted to recipelu-digest by Valerie Whittle <catspaw@inetnow.net (Valerie
Whittle)> on Mar 13, 1998
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