Yee Olde Newberry Family Cookery Book

Pancake

3 large eggs
¼ pint milk (440ml)
3 oz flour (87g)
½ tsp salt
1 ½ tbsp butter

Filling

1 lb apples (454g)
2 oz melted butter (58g)
2 oz sugar (58g)
powdered cinnamon and nutmeg

Preheat the oven to 450 degrees Fahrenheit (230C). Beat together the eggs, milk, flour and salt until very smooth. In a large pan, melt the butter. As soon as it is hot pour in the batter and put the pan in the oven. After 15 minutes, lower the heat to 350 degrees (175C). Bake for a further 10 minutes. The pancake should be light brown and crisp. If the pancake puffs up in large bubbles while cooking, pierce these with a skewer. While it is baking, prepare the filling. Peel and thinly slice the apples. Saute them lightly in the butter and add the sugar. Season with cinnamon and nutmeg. The apples should be tender, but not too soft. About 8-10 minutes on medium should be fine. When the pancake is done, pour the apple filling on one side and fold the other side over. Sprinkle with icing sugar.