Yield: 4 Servings
|⅔ cup||Unbleached flour; unsifted|
|4 larges||Eggs; beaten|
|½ teaspoon||Flavoring of your choice; vanilla; lemon, orange, maple or rum|
|¼ cup||Butter or margarine|
|2 cups||Apple slices|
Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk and flavoring together. Gradually add flour mixture; beat until smooth. Saute apples in ¼ c of butter until tender. Mix 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. Place pancake in a preheated oven at 325'F. for 20 minutes or until lightly browned on top.
Remove from oven with great caution because frypan is extremely hot. Keep warm. Repeat the procedure 3 times, until all batter and apples are used.
Can make one large pancake or 3 small. Serve immediately.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .