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Dutch Apple Pancakes

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  2 servings
Served with a side of bacon and a small serving of herbed scrambled eggs.
4 tablespoons unsalted butter
1 medium apple, cored, cut into 1/2-inch thick slices
1/2 teaspoon ground cinnamon
1 tablespoon sugar
2 eggs at room temperature
1/2 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
Confectioner's sugar for dusting
Cooking spray or butter for coating
Preheat oven to 400 degrees F.

Grease 2 six-inch oven-proof bowls (we use cereal bowls, Pyrex flower pots (about 5 inches) or French onion soup bowls with butter or cooking spray.

In another fry pan over medium heat, melt 2 tablespoons of the butter. Add apple slices, cinnamon and sugar and sauté, stirring occasionally until apples begin to soften and brown, 5-6 minutes set aside. Cover to keep warm

In a bowl, beat eggs with a whisk, add milk, and beat mixture until blended. Sift flour and salt into egg mixture and beat just until blended. Melt remaining 2 tablespoons butter, add to flour-egg mix and beat until smooth. Pour batter into prepared pans. Bake until pancake is browned and puffed up and light brown, about 20-25 minutes.

Pastry easily comes out of the bowl. Place on a serving plate, fill with cinnamon-apple mixture. Dust with confectioner's sugar and serve immediately.

Recipe reprinted by permission of Prospect Hill Bed & Breakfast Inn, TN. All rights reserved.
Date Added: 01/01/2008
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