Apple Pancakes
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
all-purpose flour
|
|
| 2 | cups |
apples
slices |
|
| 2 | teaspoons |
sugar
|
|
| ¾ | cup |
butter
or margarine |
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
sugar
|
|
| 4 | large |
eggs
large, beaten |
|
| ¼ | teaspoon |
cinnamon
|
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
all-purpose flour
|
|
| 473 | ml |
apples
slices |
|
| 1E+1 | ml |
sugar
|
|
| 177 | ml |
butter
or margarine |
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
sugar
|
|
| 4 | large |
eggs
large, beaten |
|
| 1.3 | ml |
cinnamon
|
|
| 118 | ml |
milk
|
|
Directions
Sift together the flour, 2 teaspoon sugar, and the salt.
Beat eggs and milk together.
Gradually add flour mixture, beat until smooth. Sauté apples in ¼ cup of butter until tender.
Mixt 2 tablespoon sugar and the cinnamon together; toss with apples.
Melt 2 tablespoon butter in a 6-inch diameter, deep frypan.
Pour in the batter to a depth of about ¼ inch.
When set, place ¼ of the apples on top; cover with more batter.
Fry pancake until lightly browned on both sides.
Keep warm. Repeat the procedure 3 times, until all batter and apples are used.
Serve immediately.
