home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The World of Computer Software
/
World_Of_Computer_Software-02-385-Vol-1of3.iso
/
r
/
rec1001.zip
/
REC982
< prev
next >
Wrap
Internet Message Format
|
1993-01-25
|
2KB
Date: 13 Jun 90 00:40:10 GMT
From: lang@rex.cs.tulane.edu (Raymond Lang)
Subject: Apple Pancake
APPLE PANCAKES
Hint: the two main mixtures, the apples and the batter, can be prepared
beforehand, but the final pancake should be baked immediately before
serving.
FRUIT INGREDIENTS:
4 medium apples
1 tablespoon butter or margarine
2 tablespoons sugar
1 teaspoon vanilla
a few dashes cinnamon
BATTER:
1 cup white flour
1 cup milk (can be low-fat, but why bother?)_
2 egg whites
2 large eggs
1 tablespoon sugar
1/4 teaspoon salt (optional)
confectioner's sugar
1. Peel and core the apples, cutting them into narrow wedges the long way.
2. Melt the butter or margarine in an over-proof skillet. Add the apple
slices, and sprinkle them with the 2 tablespoons of sugar. Cook the
slices over medium heat, stirring them gently, until the apples have
softened and the liquid has mostly evaporated. Mix in the vanilla, and
sprinkle the apples with cinnamon. You can bake the pancake in the
skillet if the pan has a heat-proof handle. Otherwise, transfer the
apples to a deep-dish pie plate or a small shallow baking dish.
3. In a medium bowl, combine the flrou, milk, egg whites, eggs, 1 tablespoon
of sugar, and salt. Beat the batter until ingredients are blended.
4. About 45 minutes before serving time, preheat the oven to 425 for 10
minutes. Pour the batter over the hot fruit (if you have prepared the
fruit in advance, heat it before adding the batter), and bake the
pancake for 20 minutes. Reduce the heat to 350, and bake the pancake
for another 10 to 15 minutes or until it is puffed and browned.
5. Before seving the pancake, sprinkle it with confectioner's sugar. Cut
the pancake into wedges, and serve immediately.