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. Saut� 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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