Title: Swabian Pancakes
Categories: German Dessert
Yield: 6 Servings
| 1 1/4 | c | Flour; unbleached |
| 1/2 | ts | Salt |
| 1 | ts | Vegetable oil |
| 4 | oz | Raisins |
| 2 | tb | Sugar |
| 1 | tb | Butter |
| 3 | | Eggs; large |
| 2 | c | Milk |
| 16 | oz | Applesauce; (1 can) |
| 1 | ts | Oil or butter;to grease dish |
| 3 | tb | Almonds; sliced and blanched |
Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of
milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a
time). Heat the applesauce and stir in the raisins. Divide the sauce
between the pancakes and spread over each top. Roll up the pancakes like
jelly rolls and cut each in half with a sharp knife. Grease an ovenproof
dish with oil or butter; place pancakes in the dish, setting them up on the
cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced
almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375
degree F oven and bake for 40 minutes. Serve immediately.