-Dorothy Cross TMPJ72B
8 tb Butter
1/4 c Sugar
2 ts Ground cinnamon
2 Large green apples; peeled,
-cored, and thinly sliced
4 Eggs
1 c Flour
1 c Milk
2 tb Milk
1 ts Vanilla
Powdered sugar
Preheat oven to 425 degrees. In a skillet, melt butter over
medium-high heat. Stir in the sugar and cinnamon. Add the apples.
Cook, stirring, until apples are translucent, about 5 minutes. Place
the pan in the oven while you prepare the batter. Beat the eggs. Add
the flour and milk. Beat until smooth. Pour the batter evenly over
the apples in the pan. Bake, uncovered, until pancake is puffy and
golden, about 15 minutes. Sift powdered sugar over the pancake. Cut
into wedges. Serve immediately. Cinnamon and tart apples make this
breakfast opener extra delicious.
Yields
8 Servings
