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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
6 eggs |
1 cup(s) milk |
1 cup(s) all-purpose flour |
3/4 teaspoon(s) salt |
1/2 teaspoon(s) ground cinnamon |
5 tablespoon(s) butter, melted |
6 to 7 cup(s) sliced peeled tart apples (about 2-1/2 pounds) |
1/4 cup(s) sugar |
1 teaspoon(s) grated lemon peel |
confectioners' sugar and ground cinnamon |
Directions:
1. • In a bowl, beat eggs until fluffy. Add milk. Combine flour, salt and cinnamon; add to egg mixture and mix well. Brush 3 tablespoons butter on sides and bottom of three 9-in. pie pans (using 1 tablespoon in each pan). Divide batter evenly between the pans. Bake at 400° for 20-25 minutes or until golden and puffy.
2. • Heat remaining butter in a skillet. Saute apples for 10 minutes or until crisp-tender. Stir in sugar and continue cooking for 5 minutes or until apples are tender. Drain, reserving juice. Sprinkle apples with lemon peel.
3. • When pancakes are done, stack on a serving plate in this order: one pancake and a third of the apples. Repeat layers. Dust with confectioners' sugar and cinnamon. Pass reserved apple juice if desired.
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