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Volume III
October 21, 2011

Weekly Home / Recipe Center

Dutch Apple Pancakes

Serves 12


1/2 tablespoon active dry yeast (1/2 pkg)
1/4 teaspoon sugar
2 cups flour
1/4 teaspoon salt (optional)
1 1/2 cups milk, warmed
1 1/4 teaspoons reduced-calorie margarine or nonstick vegetable cooking spray
3 small apples, cored, peeled, and sliced (8 circles per apple)

1. Dissolve the yeast and sugar in 1/2 cup warm water. Cover and set aside until doubled in bulk.

2. In a large bowl, mix the flour and salt. Make a well in the middle. Pour in the swollen yeast and add 1 1/4 cups milk to the well. Mix with a wooden spoon, adding only enough of the remaining milk to make a fairly thick batter.

3. Set aside in a warm place for about 30 minutes until bubbles begin to appear.

4. Melt 1/2 tsp margarine on griddle or spray with a nonstick vegetable cooking spray. Pour 1/2 cup of batter on griddle. Place 4 or 5 slices of apple on the top (uncooked side).

5. When pancake bottom turn brown, turn over and brown the apple side. Be sure pancakes are cooked, they bake more slowly than baking powder pancakes.

6. Serve immediately with 1/2 tsp margarine for each pancake or other topping of your choice.

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