Apple Pancake Tier Recipe
Ingredients
6 eggs
1 cup milk
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
5 tablespoons butter or margarine, melted, divided
6 to 7 cups sliced peeled baking apples
1/4 cup sugar
1 teaspoon grated lemon peel
Confectioners' sugar
Directions
In a mixing bowl, beat eggs until fluffy.
Add milk.
Combine flour, salt and cinnamon; add to egg mixture and mix well.
Brush 3 tablespoons butter on sides and bottom of three 9-in.pie pans (using 1 tablespoon in each pan).
Divide batter evenly between the pans.
Bake at 400° for 20-25 minutes or until golden and puffy.
Heat remaining butter in a skillet.
Saute apples for 10 minutes or until crisp-tender.
Stir in sugar and continue cooking for 5 minutes or until apples are tender.
Drain, reserving juice.
When pancakes are done, stack on a serving plate in this order: one pancake, a third of the apples and a third of the lemon peel.
Repeat layers.
Dust with confectioners' sugar.
Pass reserved! apple juice if desired.
Add milk.
Combine flour, salt and cinnamon; add to egg mixture and mix well.
Brush 3 tablespoons butter on sides and bottom of three 9-in.pie pans (using 1 tablespoon in each pan).
Divide batter evenly between the pans.
Bake at 400° for 20-25 minutes or until golden and puffy.
Heat remaining butter in a skillet.
Saute apples for 10 minutes or until crisp-tender.
Stir in sugar and continue cooking for 5 minutes or until apples are tender.
Drain, reserving juice.
When pancakes are done, stack on a serving plate in this order: one pancake, a third of the apples and a third of the lemon peel.
Repeat layers.
Dust with confectioners' sugar.
Pass reserved! apple juice if desired.
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