2 Apples — peeled and sliced
1 ts Ground cinnamon
1/2 c Sugar
1/2 c Packed brown sugar
1 c Milk
4 Eggs
1 c Self-rising flour
2 tb Butter
* Substitute firm, ripe, unpeeled and sliced pears or fresh peach
slices if you prefer.
1. Peel, core and thinly slice 2 large apples. 2. Blend the cinnamon
and both sugars. Add the apple slices and stir to coat thoroughly. 3.
In a blender place the milk, eggs, flour and a dash of salt if you
wish. Blend until smooth. 4. Melt butter (about 2 tablespoons) in
oven-proof skillet. Add apple mixture and saute until sugars have
melted. Spread the apples in an even layer and pour the batter over
this mixture. Add a few raspberries to apple mixture if you wish. 5.
Bake in preheated 425-degree oven for 25-30 minutes, or until pancake
is puffed and edges are golden brown.
Serve with syrup or your choice of toppings.
Yields
4 servings