“THE BIG APPLE PANCAKE” recipe

This is before maple syrup is drizzled over ... Mmmm.
This is before maple syrup is drizzled over … Mmmm.

At the request of Jonathan Teller-Elsberg, I am putting THE BIG APPLE PANCAKE recipe below (actually I asked Mom to type it this time ‘cuz I have to go to bed).

Thanks to Jonathan for suggesting it, and to Mom for letting me get to bed earlier.

Mrs. O’Donnell’s Big Apple Pancake

Preheat oven to 425 degrees.

Batter: 4 eggs, 3/4 cup milk, 3/4 cup flour, 2 TBL melted butter, 1/2 tsp. salt

Mix eggs, milk, flour, and salt together for batter. Pour 2 TBL melted butter into 10″ pie plate and turn to coat all sides. Now pour in batter and bake at 425 for 20 minutes. DO NOT OPEN OVEN. The batter will puff up high and make a “bowl” for the apple mixture below. It will compress when you first take it out of the oven.

Now mix together 5 large Cortland apples, cored, seeded, and sliced; 2/3 cup sugar; and 1/4 tsp cinnamon. Saute this apple mixture in 1/3 cup butter and 1 TBL lemon juice for 2-5 minutes.

Cut in wedges and serve with maple syrup.

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