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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

German Apple Pancake Recipe

Brought to you by Lanier Publishing Recipes

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Yield: 2 servings

Ingredients:
1 tablespoon sugar
1 teaspoon ground cinnamon
1 tablespoon butter or margarine
2 large cooking apples, peeled, cored, and cut into 1/4 inch thick slices
1/3 cup raisins
1/4 cup apple brandy, apple cider or apple juice
1 tablespoon butter or margarine
3 eggs
1/2 cup milk
1 tablespoon sugar
1/8 teaspoon salt
powdered sugar or brown sugar

Instructions:
Combine 1 tablespoon sugar and the cinnamon; set aside. In a small skillet, melt 1 tablespoon butter or margarine; add apple slices, raisins, and brandy. Sprinkle with the sugar-cinnamon mixture; cook and stir the apples 3 to 4 minutes. Remove from heat; drain.

In a 10-inch oven-going skillet melt 1 tablespoon butter or margarine and set aside.

In a deep, narrow mixer bowl, beat eggs with electric mixer on high speed until foamy. Gradually add flour alternately with milk, beating on high speed till well blended. Add 1 tablespoon sugar and salt; continue beating 3 minutes more. Pour mixture into buttered skillet. Bake, uncovered, in 425 degree oven for 10 minutes.

Immediately spoon the drained fruit mixture into center of pancake; return to oven and bake 10 to 15 minutes longer or till puffed and golden. Sprinkle with powdered or brown sugar. Using two spatulas, remove pancake to a heated platter or serve from skillet. Cut pancake into wedges; serve immediately.