Apple Pancakes

"Apple Pancakes"

I think this recipe came from the cookbook I got for my wedding shower (Better Homes & Gardens from my good friend, Elaine Cosby Conrad), but I've made it for so many years, I'm not positive of the origin. It was a BIG hit with my son's friends when they were teenagers. It makes quite a few so it's good for a group, but the pancakes are also good with butter and microwaved for the next day or two afterwards, so don't worry about having leftovers (you probably won't anyway, especially if you use Mrs. Butterworth's syrup -- that was a MUST for us).

I served this to several of my son, Jay's Boy Scout friends, high school buddies and Wabash College Delta Tau Delta pals.

Daughter, Suzie likes them, too, but was never quite as wild about them as the son. Karen Z

2 C. Sifted All-Purpose Flour

2 T. Sugar

4 tsp. Baking Powder

1 tsp. Salt

Sift together dry ingredients in a fairly large bowl.

Combine 2 well-beaten Egg yolks and 2 C. Milk in a small bowl.

Pour into dry ingredients; stir well. Stir in 1 T. Butter, melted - 1 C. Finely Chopped Apples and 2 Stiff-Beaten Egg Whites.

Let batter stand a few minutes until it's bubbly.

Bake on hot griddle (375 degrees, at least). I usually doubled the recipe, as I said -- I liked the leftovers warmed up -- saved me cooking breakfast two days in a row. Karen Z