|⅔ cup||Flour; Unbleached, Unsifted|
|4 eaches||Eggs; Large, Beaten|
|2 cups||Apple; Slices|
|¾ cup||Butter Or Margarine|
Sift together the flour, 2 t sugar, and the salt.
Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in ¼ c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about ¼-inch. When set, place ¼ of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm.
Repeat the procedure 3 times, until all batter and apples are used.
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