Ingredients
- 12 pats butter
- 9 eggs
- 7 apples
- 1 nutmeg
- 1 whipped topping
- 350 ml milk
- 190 gr flour
- 170 gr brown sugar
- 70 gr mincemeat
- 60 ml water
- 55 gr butter
- 14 gr vanilla
- 5 gr ginger
- 3 gr cinnamon
- 2 gr nutmeg
- 12 slices apple (sliced wedges)
You will need #12 dozen oz. individual souffl�/serving bowls (High temperature Oven-Proof)
Whip milk, flour, eggs and vanilla. Set aside.
Place pat of butter in each bowl. Preheat bowls in 400 degree oven for 10-15 minutes or until butter is popping hot. In the meantime, cut apples into chunks and place in frypan with butter.
Cook for 15 minutes or until apples are moderately soft. Add a bit of water if apples become too dry while cooking.
When cooked, add cinnamon, nutmeg, ginger, brown sugar and mincemeat to apples. Continue cooking another 5-10 minutes or until well mixed and hot.
When butter in dishes is popping hot, add an even measurement of pancake batter to each dish.
Turn up oven to 220ºC for 10 minutes then back down to 200ºC for another 5 minutes or until pancakes are puffed up and slightly brown on edges.
Remove from oven, place an even measure of apples in center of each pancake. Top with dollop of whipped topping and sprinkle with fresh nutmeg. Place a wedge of apple on top as garnish and serve on a cloth doily on plate. Be careful, these are extremely hot and may crack plates if doilies are not used!
Can also be made in a large iron skillet and cut into wedges and served on a plate, if desired.
