MANUAL CONVECTION AND
AUTOMATIC MIX COOKING
Apple Puff Oven Pancake | Makes 6 servings |
Low Mix
2tablespoons butter
3large eggs
1/2 cup unbleached flour
1/2 cup milk
1/4 teaspoon salt
4tart apples, large, peeled, cored, sliced thin
2tablespoons butter 1/2 cup brown sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon Pinch of salt
1teaspoon cornstarch
3drops red food coloring
Preheat Oven on LOW MIX at 400˚F.
•Prepare apples, melt butter in large skillet, and add thinly cut apples, sugar, cinnamon, nutmeg, salt, cornstarch and food coloring. Stir and cook till caramelized and limp. Cover and keep warm after cooking.
•Place butter in a 9 or 10 inch Pyrex pie plate. Place Pyrex dish in oven on low rack for 3 minutes on LOW MIX or until butter melts and bubbles, while oven is preheating.
•In a bowl, beat eggs, till creamy yellow. Add flour, milk, and salt. Beat till smooth. Immediately pour into the hot Pyrex pie pan over hot butter. Close door. Press LOW MIX twice; change temperature to
400˚F, by pressing 400˚F8 , then press in 1500 minutes for time. Press START, egg batter will gradually go up sides and turn golden brown around the edges. Pour hot apple mixture on top of
cooked puff pancake, serve immediately while hot.
This is a great brunch idea or a wonderful quick dessert for a fall or winter day.
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