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6 tbsp. butter
2 tsp. cinnamon
1/4 c. sugar
2 lg. apples (tart), peeled and cored
4 eggs
1 c. flour
1 c. milk
Powdered sugar

In 10 or 12 inch frying pan with oven proof handle. Melt butter over medium high heat, stir in sugar and cinnamon. Thinly slice apples into pan. Cook, stirring until apples are translucent, about 5 minutes. Place pan in 425 degree oven while you mix batter. In a blender or food processor, whirl eggs and flour until smooth. Blend in milk. Pour batter evenly over apples in pan. Bake, uncovered, until pancake is puffy and golden, about 15 minutes. Dust with powdered sugar. Let stand 5 minutes. Cut into wedges. 6 servings.
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