Apple Filled Pancakes

4 servings
  • 2 tablespoons sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • Salt
  • 1 1/4 cups milk
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 4 tablespoons butter
  • 2 pounds or 4 Golden Delicious or Granny Smith apples, peeled, cored, quartered and cut into 1/8-inch slices
  • 1 tablespoon sugar mixed with 1/2 teaspoon ground cinnamon
  • You must have a non-stick skillet or this won't work. Whisk sugar, flour, baking powder and 1/4 teaspoon salt together. Beat milk with eggs and vanilla and whisk this into batter; let stand while you cook the apples.

  • Melt the butter in a large skillet. When foaming subsides, add the apples, cover and cook gently for 5 minutes or until soft. Uncover, raise the heat and evaporate the moisture. When the moisture has almost completely evaporated, add the sugar and finish boiling the juices away.

  • Preheat the broiler with rack set 6 to 7 inches away from heat source.

  • Oil the bottom and sides of a 10-inch non-stick pan with butter or non-stick vegetable cooking spray and heat for a minute. Add 1/3 cup of batter to the pan and tilt so it is well coated. Set skillet on very low heat and cook for 30 seconds. Gently arrange about 1/4 of the apple mixture on the first pancake. Pour in 1/3 cup more batter over the apples to cover them as best as possible. Cook pancake for a minute over medium heat, lower the heat and cook 2 minutes longer. Broil for about 3 minutes or until pancake is cooked through and golden. With a spatula loosen pancake around the edges and transfer to a platter (cover loosely with foil until all 4 pancakes are done or serve immediately). Repeat procedure with other 3 pancakes; serve dusted with confectioner's sugar.

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