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Apfelpfannkuchencakes, desserts, fruits, german, breakfast 2/3 cup flour; unbleached, unsifted 2 teaspoon sugar 1/4 teaspoon salt 4 each eggs; large, beaten 1/2 cup milk 2 cup apple; slices 3/4 cup butter or margarine 2 tablespoon sugar 1/4 teaspoon cinnamon 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. Mixt 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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