Title: Apfelpfannkuchen (Apple Pancakes)
Categories: German Pancake
Yield: 4 Servings
| 2/3 | c | Flour; Unbleached, Unsifted |
| 1/4 | ts | Salt |
| 1/2 | c | Milk |
| 3/4 | c | Butter Or Margarine |
| 1/4 | ts | Cinnamon |
| 2 | ts | Sugar |
| 4 | | Eggs; Large, Beaten |
| 2 | c | Apple; Slices |
| 2 | tb | Sugar |
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.