2 Granny smith apples; peeled,
-cored; thinly sliced
1/2 c Granulated sugar
1/2 c Packed brown sugar
2 ts Cinnamon
1 c Milk
4 lg Eggs
1 c All-purpose flour
1 pn Salt
1/2 Stick unsalted butter
1. Heat oven to 425 degrees. Lightly oil a 10-inch cast-iron skillet. Toss
apples with both sugars and cinnamon in a large bowl.
2. Mix milk and eggs in a blender or food processor; add flour and salt and
mix to combine.
3. Melt butter in prepared skillet over medium heat. Add apple mixture;
cook, stirring often, until sugar melts, about 5 minutes. Remove from heat
and pour batter over.
4. Bake until pancake is puffed and golden, 20 to 30 minutes. Serve at
once. Yield: 2 to 4 servings.
JAPLADY@NWU.EDU (REBECCA RADNOR)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
2 Servings