Cinnamon apple baked pancake

Yield: 6 Servings

Measure Ingredient
¼ cup Butter or margarine
1 cup Flour
2 cups Milk
3 Eggs
½ teaspoon Salt
2 tablespoons Butter or margarine
2 cups Cornstarch
1 tablespoon Cold water
⅓ cup Brown sugar; firmly packed
½ teaspoon Cinnamon
2 mediums Cooking apples; cored, sliced 1/2 inch

PANCAKE

FILLING

Heat oven to 400. In a 12 x 8 baking pan melt ¼ cup butter in oven (5-6 minutes). In a small mixer bowl combine all remaining pancake ingredients.

Beat at low speed, scraping bowl often, until well mised ( 1 to 2 minutes).

Pour melted butter into batter; continue beating until well mixed. Pour batter into hot pan. Bake for 30 - 40 minutes or until puffed, set in center and golden brown. Meanwhile in a 10-inch skillet melt 2 tablespoons of butter. In a small bowl stir together cornstarch and water. Stir brown sugar, cinnamon and cornstarch mixture into the butter. Cook over medium heat, stirring constantly, until sugar dissolves and mixture bubbles and thickens ( 2 - 3 minutes). Stir in apples. Continue sooking, stirring constantly, until apples are evenly coated and crispy tender ( 10 - 12 minutes). Spoon filling over hot pancake; serve imediately.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by UCJU31A@... ( M BROOMER) on Sep 10, 1997

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