Recipe - Apple Filled Pancakes

2 tablespoon Sugar
1 cup Flour
1 teaspoon Baking powder
Salt
1 One fourth cup Milk
2 Eggs
One half teaspoon Vanilla
4 tablespoon Butter
2 pound Golden delicious or granny
smith apples, peeled and
cored, or 4 each,
quartered, cut into
1/8inch slices
1 tablespoon Sugar; mixed with
One half teaspoon Ground cinnamon

You must have a nonstick skillet or this won't work. Whisk sugar, flour,
baking powder and One fourth teaspoon salt together. Beat milk with eggs and
vanilla and whisk this into batter; let stand while you cook the apples.

Melt the butter in a large skillet. When foaming subsides, add the apples,
cover and cook gently for 5 minutes or until soft. Uncover, raise the heat
and evaporate the moisture. When the moisture has almost completely
evaporated, add the sugar and finish boiling the juices away.

Preheat the broiler with rack set 6 to 7 inches away from heat source.

Oil the bottom and sides of a 10inch nonstick pan with butter or
nonstick vegetable cooking spray and heat for a minute. Add 1/3 cup of
batter to the pan and tilt so it is well coated. Set skillet on very low
heat and cook for 30 seconds. Gently arrange about One fourth of the apple mixture
on the first pancake. Pour in 1/3 cup more batter over the apples to cover
them as best as possible. Cook pancake for a minute over medium heat, lower
the heat and cook 2 minutes longer. Broil for about 3 minutes or until
pancake is cooked through and golden. With a spatula loosen pancake around
the edges and transfer to a platter (cover loosely with foil until all 4
pancakes are done or serve immediately). Repeat procedure with other 3
pancakes; serve dusted with confectioner's sugar.

Yield: 4 servings

MC format by Gail Shermeyer 4paws@netrax.net.

Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6719 Posted to MCRecipe
Digest V1 #727 by 4paws@netrax.net (ShermeyerGail) on Aug 08, 1997