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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When our two college-age sons come home, they request their favorite apple pancake recipe. I especially like to make it in the fall...after my husband and I have purchased our usual 4 bushels of apples! Ingredients:
6 eggs |
1 cup milk |
1 cup king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
1/2 teaspoon ground cinnamon |
5 tablespoons butter, melted |
6 to 7 cups sliced peeled tart apples (about 2-1/2 pounds) |
1/4 cup sugar |
1 teaspoon 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. Yield: 6 servings.
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