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Skillet Apple Pancake

4 tablespoons unsalted butter for coating skillets
3 cups thinly sliced apples
1-1/2 lemons (zest and juice)
3 tablespoons sherry or Madeira
4 large eggs
1 cup all-purpose flour sifted then measured
1 teaspoon salt
2 tablespoons sugar
1 cup milk
6 tablespoons melted butter
confectioners' sugar

Heat oven to 425 degrees. Coat generously 2 large nonstick skillets,
ovenproof. Core, peel and slice apples into uniform thin slices.
Grate only the yellow part from the lemon peel. Squeeze the juice
from the lemon. Add the zest, lemon juice and sherry or Madeira to
the apple slices. Mix carefully. Beat the eggs with an electric
mixer until fluffy. Add the flour, salt and sugar alternately
with the milk. Beat until the mixture is free of lumps and smooth.
Evenly divide the batter between the 2 skillets. Cover the batter
in the skillets generously with the apple. Sprinkle the apples with
2 tablespoons of melted butter using 1 tablespoon of butter per
skillet. Place skillets on the middle shelf of the hot oven. Bake
for about 15 to 20 minutes or when pancakes are well-done, puffed
around the sides, and are a golden brown. Sprinkle with the remaining
4 tablespoons melted butter. Transfer the pancakes to warm platter.
Sprinkle them with sifted confectioners' sugar. Cut each pancake
into 6-8 triangles. Serve with favorite preserves or whipped cream.


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