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    Pennsylvania Apple Pancake


    Source of Recipe


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    List of Ingredients




    3 eggs
    1/2 cup flour (preferable quick mixing flour)
    1/2 cup milk
    1/4 t. salt
    8 T. butter or margarine, divided
    3 or 4 tart apples
    3 T. sugar or to taste, depending on the tartness of apples
    Cinnamon-sugar(3 T. sugar mixed with 1 t. ground cinnamon)
    Lemon wedges

    Recipe



    Preheat oven to 450 while preparing batter. Beat eggs in a medium bowl;
    add
    flour, milk and salt and beat. Slightly lumpy batter makes a light
    pancake.
    Melt 2 T. butter in a large oven proof skillet. Pour batter into
    skillet and
    immediately place in preheated 450 oven; bake 15 minutes. Reduce oven
    temperature to 350 and bake 10 minutes longer or until crisp and
    golden.
    While pancake bakes, prepare apples. Peel, core and cut apples into
    thin
    slices. Melt remaining 6 T. butter in a large skillet. Sauté apples
    with
    sugar in butter 5 minutes or less, just until crisp tender. Set aside.
    Remove baked pancake from oven. Transfer apples with slotted spoon and
    place
    over half of pancake surface. Fold pancake in half. Pour butter from
    skillet
    over pancake. Sprinkle generously with cinnamon-sugar. Cut pancake in
    wedges
    and serve with lemon. Note: Make sure your skillet handle can tolerate
    450
    heat or you'll have a souffleed handle. You can wrap aluminum foil
    around
    the handle. Serves 4
 

 

 

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