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Cinnamon-apple Dutch bady.

Cinnamon-Apple Dutch Baby

The base for this family-size pancake is similar to popover batter. In the hot oven, the batter puffs up around apple slices and develops a tender, egg-rich texture; serve at once.

6 tablespoons butter or margarine

2 teaspoons ground cinnamon

1/4 cup sugar

2 large Gravenstein or Granny Smith apples, peeled and cored

4 eggs

1 cup each all-purpose flour and milk Powdered sugar

In a 10- to 12-inch frying pan with ovenproof handle, melt butter over medium-high heat; stir in cinnamon and sugar. Thinly slice apples into pan. Cook, stirring, until apples are translucent, about 5 minutes. Place pan, uncovered, in a 425| oven while you mix the batter, about 5 minutes.

In a blender or food processor, whirl eggs and flour until smooth. Blend in milk. (Or whisk eggs with flour, then add milk.) Pour batter evenly over apples in pan. Bake, uncovered, until pancake is puffy and golden, about 15 minutes. Dust with powdered sugar and let stand about 5 minutes. Cut into wedges. Makes 6 servings.

Photo: Golden oven pancake puffs up around sauteed apples; dust with powdered sugar
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Aug 1, 1984
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