Updated Sunday, April 21st, 2002
Yield: 12 pancakes
Slice the apples into thin rings, toss with cinnamon, and set aside. Mix together remaining ingredients until blended. For each pancake, pour 1/3 cup batter onto hot griddle. Place 1 apple ring in center of each pancake. When set, flip pancake to cook other side. Turn onto plate so that apple ring is showing. Serve with warmed Vermont maple syrup, of course.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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