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Puffed Apple & Cinnamon Pancakes
6 Tbsp. Butter or Margarine
6 Large Granny Smith Apples, diced
1 Cup White Sugar
3 Tbsp. Watkins
Cinnamon
9 Eggs
1-1/2 Cups White Flour
1-1/2 Cups Milk
In a large skillet, melt the butter and sauté the apples
until tender. Combine sugar and cinnamon, then pour 3/4 cup of the mixture over the apples
and stir until thoroughly coated. (Reserve other 1/4 cup for later). Coat a 10 x 15 inch
glass pan with Watkins cooking spray. Spread the apple mixture in the bottom of the dish.
Cover and refrigerate overnight. In the morning, preheat oven to 400 degrees F. Place the
apples, uncovered, in the oven for 10 minutes. Meanwhile, beat the eggs well. Add flour
and beat until smooth, scraping sides and bottom of bowl. Add milk and stir. Pour batter
over the heated apples and return to oven for 12 - 15 minutes until edges begin to cook
and puff. Remove the pancake from the oven and sprinkle with the reserved cinnamon
mixture. Dot with additional butter and return to oven for another 12 - 15 minutes or
until pancake is puffed and peaked. Cut into squares and serve with syrup. Yield 10 - 12
servings.
Syrup:
1 Cup White Sugar
3 Tbsp. Corn Starch
1 teas. Watkins
Cinnamon
˝ teas. Watkins
Nutmeg
1-1/2 Cups Apple Cider
In a heavy medium saucepan, combine cider, sugar,
cornstarch, cinnamon and nutmeg. Place pan over medium heat and cook, stirring constantly
until mixture thickens and comes to a boil. Stir while boiling for about one minute. Set
aside and keep warm to serve with Apple / Cinnamon Pancakes.
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