1 no ingredients
Directions
2 TB sugar
1 c flour
1 ts baking powder
: Salt
1 1/4 c milk
2 eggs
1/2 ts vanilla
4 TB butter
2 lb or 4 Golden Delicious or
: Granny Smith appl -- peeled,
: co
: quartered and cut into
1/8 -inch slices
1 TB sugar mixed with
1/2 ts ground cinnamon
You must have a non-stick skillet or this won't work. Whisk sugar,
flour, baking powder and 1/4 teaspoon salt together. Beat milk with
eggs and vanilla and whisk this into batter; let stand while you cook
the apples.
Melt the butter in a large skillet. When foaming subsides, add the
apples, cover and cook gently for 5 minutes or until soft. Uncover,
raise the heat and evaporate the moisture. When the moisture has
almost completely evaporated, add the sugar and finish boiling the
juices away.
Preheat the broiler with rack set 6 to 7 inches away from heat source.
Oil the bottom and sides of a 10-inch non-stick pan with butter or
non-stick vegetable cooking spray and heat for a minute. Add 1/3 cup
of batter to the pan and tilt so it is well coated. Set skillet on
very low heat and cook for 30 seconds. Gently arrange about 1/4 of
the apple mixture on the first pancake. Pour in 1/3 cup more batter
over the apples to cover them as best as possible. Cook pancake for a
minute over medium heat, lower the heat and cook 2 minutes longer.
Broil for about 3 minutes or until pancake is cooked through and
golden. With a spatula loosen pancake around the edges and transfer
to a platter (cover loosely with foil until all 4
pancakes are done or serve immediately). Repeat procedure with other 3
pancakes; serve dusted with confectioner's sugar.
Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6719
Date: Sat, 19 Oct 1996 21:54:34
~0400
Servings: 4 servings
Apple Filled Pancakes Recipe brought to you by Recipe Ideas
Categories: Apple; Breakfast; Cake; Fruit; Pancake
The History of Recipes
We can follow the history of written recipes back into the distant past, in fact as far back as the ancient Egyptians, and potentially, even further back. Interesting though that is, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Later on, in The time of the romans around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes cooked by the Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius describes how the ancient cooks used many different herbs and spices, including many that are still in use today like bay, fennel and dill. For the decades that followed, the powerful families of Wesstern Europe strove to offer the most exotic banquets, and consequentially the best chefs and their collection of recipes were greatly in demand. However, it wasn`t until the 1800s that fine cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, verifying, and recording recipes to help cooks of their time. By the time we get to the 20th century, recipe publications were greatly in demand mostly due to better eduction, people having increased spare time and having more money. |
We hope you enjoy this Apple Filled Pancakes recipe.
