1/4 cup flour
1/4 cup milk
Dash of salt
3 eggs, separated
2 tablespoons margarine
1/2 cup sugar
1 teaspoon cinnamon
3 large or 4 small Granny Smith apples, peeled, cored and sliced 1/4 inch
thick
Preheat oven to 350°. Place 9" ovenproof glass pie dish with deep sides
in preheated oven.
Beat egg whites until stiff. Mix flour, milk, salt and egg yolks in separate
bowl with hand mixer. Then gently fold egg white mixture in.
Sauté apples, sugar, margarine and cinnamon in skillet for 2-3 minutes until
apples are well coated.
Pour apples into heated glass pie dish sprayed with non-stick cooking spray.
Pour the batter over apples slices. Bake for 20 minutes at 350° until
the pancake is brown and puffy.
Remove from oven and loosen sides. Place a round plate over glass pie dish
and flip over. Cut the pancake in wedges and serve with maple syrup.
"Before opening our Bed & Breakfast, I tried several different
breakfast recipes. I tried this recipe for our family Easter Brunch. It was
an instant favorite, and a favorite of our guests ever since."
