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Cassie Doolin RecipeLast updated March 2010 |
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Here’s another quick and easy recipe from the kitchen of Cassie’s Creations Vermont Apple Pancake I don’t know why this recipe is from Vermont, but it was shared with me several decades ago by a dear friend living in New England at that time. The original recipe, which she provided, calls for making a warm apple compote to fill the pancake. Much too time consuming for me when trying to pull together a lovely breakfast brunch for guests, so I simplified the recipe. 2 large eggs For garnish: Heat oven to 425 degrees. In a medium sized bowl beat eggs with a fork. Add flour and milk and beat again, leaving batter slightly lumpy. In a 9 inch round pie pan melt the butter in oven (remove pan from oven) and pour prepared batter into hot butter. Bake 15-20 minutes, until pancake is very puffy and golden brown. Meanwhile, cook frozen apples in microwave according to package directions. Slide pancake onto a warmed serving dish, spoon apple mixture over one half and fold the other half over. Sprinkle with powdered sugar and scatter berries for presentation. Makes 3 or 4 servings *brand or comparable – not pie filling |
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