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| 4 | Medium Apples |
| 1 Tbsp. | Butter or margarine |
| 2 Tbsp. | Sugar |
| 1 Tsp. | Valilla |
| Taste | Cinnamon |
| 1 Cup | White Flower |
| 1 Cup | Milk |
| 2 | Egg Whites |
| 2 | Large Eggs |
| 1 Tbsp. | Sugar |
| 1/4 Tsp. | Salt (Optional) |
| Taste | Confectioner's Sugar |
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| 1. |
Peel and core the apples, cutting them into narrow wedges the long way. |
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| 2. |
Melt the butter or margarine in an over-proof skillet. Add the apple slices, and sprinkle them with the 2 tablespoons of sugar. Cook the slices over medium heat, stirring them gently, until the apples have softened and the liquid has mostly evaporated. |
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| 3. |
Mix in the vanilla, and sprinkle the apples with cinnamon. You can bake the pancake in the skillet if the pan has a heat-proof handle. Otherwise, transfer the apples to a deep-dish pie plate or a small shallow baking dish. |
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| 4. |
In a medium bowl, combine the flrou, milk, egg whites, eggs, 1 tablespoon of sugar, and salt. Beat the batter until ingredients are blended. |
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| 5. |
About 45 minutes before serving time, preheat the oven to 425 for 10 minutes. Pour the batter over the hot fruit (if you have prepared the fruit in advance, heat it before adding the batter), and bake the pancake for 20 minutes. |
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| 6. |
Reduce the heat to 350, and bake the pancake for another 10 to 15 minutes or until it is puffed and browned. |
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| 7. |
Before seving the pancake, sprinkle it with confectioner's sugar. Cut the pancake into wedges, and serve immediately. |
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Recipe Submitted By: Chris Diamond
Category: Breakfast
Type: Pancake/Waffle
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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