October 3, 2003, Newsletter Issue #160: German Apple Pancakes

Tip of the Week

Ingredients:
2/3 c flour; unbleached; unsifted
2 ts sugar
1/4 ts salt
4 large eggs, beaten
1/2 c milk
2 c apples, silced
3/4 c butter Or margarine
2 tb sugar
1/4 ts cinnamon

Method:
Sift together the flour; 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mix 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 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.

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