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Apple Pancake Stack
2 Eggs; well beaten
1/2 ts Salt
1 1/4 c All purpose flour
2 c Milk
1/2 ts Vanilla extract
2 c Applesauce
4 Apple wedges
Add salt, flour, 1/2 cup milk and extract to the eggs and beat well until smooth. Continue beating and add remaining milk.
Coat a 6-inch skillet with butter or margarine and heat over medium heat. Pour 2 tablespoons of batter in and tilt to coat entire surface. Brown pancakes until golden on both sides and keep warm in a slow oven until all are made.
Make one large stack of pancakes, spreading each pancake with applesauce and garnish with applesauce and apple wedges. To serve, slice stack into pie-shaped wedges. Serves 4.
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