German Apple Pancakes
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Cooking apples||3 Small, cored, pared and thinly sliced (Firm)|
|Ground cinnamon||1 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Confectioners sugar||1 Tablespoon|
Heat the 1/4 cup butter in a 10-inch skillet; add the apple slices, cover, and cook over medium heat until apples are almost tender, turning slices several times during cooking.
When almost tender, sprinkle a mixture of the 2 tablespoons sugar and the cinnamon evenly over apples.
Continue cooking, uncovered, until apples are just tender.
Turn into a bowl and keep warm.
Beat the eggs thoroughly and blend in the milk.
Add a mixture of the flour, 1 tablespoon sugar, and salt and beat with a hand rotary beater until smooth.
Heat 3 tablespoons of the butter in the skillet until moderately hot.
Pour in enough batter to cover bottom of skillet.
Spoon about one half of the apple mixture evenly over batter.
Pour in just enough batter to cover apples.
Bake pancake over medium heat until golden brown on bottom.
Loosen edges with spatula; carefully turn and brown other side.
When pancake is baked, remove skillet from heat and brush pancake generously with melted butter.
Roll up and transfer to a warm serving platter.
Sift confectioners' sugar over the top.
Keep pancake hot.
Repeat procedure with remaining batter and apples.