Title: Puffed cinamon-apple pancake
 Categories: Brunch, Breads
      Yield: 8 Servings
 
           -Dorothy Cross TMPJ72B
      8 tb Butter
    1/4 c  Sugar
      2 ts Ground cinnamon
      2    Large green apples; peeled,
           -cored, and thinly sliced
      4    Eggs
      1 c  Flour
      1 c  Milk
      2 tb Milk
      1 ts Vanilla
           Powdered sugar
 
  Preheat oven to 425 degrees. In a skillet, melt butter over
  medium-high heat. Stir in the sugar and cinnamon. Add the apples.
  Cook, stirring, until apples are translucent, about 5 minutes. Place
  the pan in the oven while you prepare the batter. Beat the eggs. Add
  the flour and milk. Beat until smooth. Pour the batter evenly over
  the apples in the pan. Bake, uncovered, until pancake is puffy and
  golden, about 15 minutes. Sift powdered sugar over the pancake. Cut
  into wedges. Serve immediately. Cinnamon and tart apples make this
  breakfast opener extra delicious. Source: San Francisco Encore
  Cookbook Reformatted for MealMaster