German Apple Pancake
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Apples||4 Cup (64 tbs), peeled|
Combine eggs, flour, salt, and 1/2 cup milk; beat until smooth.
Heat a 10 inch ovenproof nonstick skillet at 450° for 5 minutes or until hot.
Add 1 tablespoon butter, stirring to coat skillet; pour in batter.
Bake at 450° for 10 minutes.
Reduce heat to 350°, and bake an additional 10 minutes or until golden brown.
Combine sugar and cornstarch in a saucepan; stir in 1/2 cup milk and 1/4 cup melted butter.
Cook over medium heat until thickened.
Reduce heat; add apples, and cook until tender.
Spoon half of mixture onto pancake.
Cut into wedges, and serve with remaining apple mixture.