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4 lg. eggs, room temperature
3/4 c. all-purpose flour
3/4 c. milk, room temperature
1/2 tsp. salt

Place all pancake ingredients in blender. Beat until frothy. Let stand until pan is prepared.


2 med. Granny Smith apples, peeled and sliced
1/4 c. white sugar
2 tbsp. brown sugar
1 tsp. cinnamon
1 tsp. lemon juice

Mix lemon juice with sliced apples. Add sugar and cinnamon to apples. Mix thoroughly; set aside.

Pans and preparation:

2 pans, 9 inches round, 1 1/2 inches deep

6 tablespoons butter

Heat oven to 400F. Place pans in hot oven to preheat.

Thirty minutes to serving time: Divide butter between two preheated pans. Melt in oven. Run blender mixture until frothy while butter is melting. Quickly place apples, half in each pan; pour half of the pancake mixture over each pan of apples.

Bake at 400F, 25-30 minutes until puffed up like a popover or Yorkshire pudding. Dust with powdered sugar. Serve hot, fresh from the oven for brunch or late night.

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