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1 1/2 c Cream, light
1 ds Salt
1 ds Nutmeg, ground
1 3/4 c Flour
1/2 c Sugar, powdered
1/2 c Butter; clarified
2 lb Apples; peeled, thinly sliced
Combine eggs and light cream in large bowl and mix well. Add salt, nutmeg,
flour and powdered sugar and mix until batter is smooth.
Heat 2 tablespoons butter in medium 7" skillet over high heat and saute 1/2
pound apple slices until crisp- tender. Add 1 cup batter and bake at 425^F
until firm, approximately 15 minutes.
Sprinkle top of pancake heavily with cinnamon sugar and slide pancake out
onto plate. Invert pan over plate and turn, flipping pancake so second
side is on top. Return to oven another 5 minutes, or until done.
To serve, place plate upside-down on top of skillet and turn pan over,
sliding pancake onto plate. Repeat with remaining batter. Makes 1/2
pancakes per serving.
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