3 eggs
1 1/2 cup all purpose flour
2 Tablespoons butter
1 1/2 cups milk
1/2 teaspoon salt
3 medium apples
1 Tablespoon butter
1 Tablespoon sugar
1 teaspoon cinnamon
1/4 cup concentrated apple juice
Preheat oven to 425. preheat a 10″ oven proof skillet.
Beat the eggs lightly. Add milk, flour and salt. Beat vigorously for 2 minutes.
Put 2 tablespoons butter in skillet. Swirl to coat surface evenly.
Pour batter into skillet.
Core and slice the apples. Melt 1 tablespoon butter in another skillet.
Cook apples 3 – 4 minutes over medium heat.
Add 1 tablespoon sugar, 1 teaspoon cinnamon, and concentrated apple juice. Heat through.
Place apple mixture on top of pancake batter.
Bake 30 – 40 minutes, until pancake is puffed, brown, and firm to touch.
Serve with real maple syrup.
Serves 4.
