German Apple Pancakes

          Serve in an overlapping row around a platter of pork chops or serve separately with roast pork, either hot or cold.

                   1 Tbsp.shortening                   

                   1 Tbsp.sugar                                     

                   2  eggs                     

                   1-1/2cups flour                             

                   1 tsp.baking powder                      

                   1/2 tsp.cinnamon          

          1 cup apples, diced fine                  

                   1 cup milk                              

          Cream shortening and sugar, add beaten eggs, flour baking powder and cinnamon and the chopped apples. Then add milk gradually to make a medium batter. Bake on griddle as for ordinary pancakes. Cooked apples may be used with batter in the same way.

Or

Sift 1 cup flour, add 1/2 tsp. salt and 2 tsp. sugar, and sift together into a bowl. Gradually stir in 1- 1/2 cups milk to make a smooth paste. Add 4 eggs, one at a time, beating briskly after each addition.

Peel and core 3 large apples, grate them or cut them into fine julienne strips, and marinate them in 1/2 cup lemon juice.

Fold the apples and juice into the batter and pour the batter into buttered hot individual skillets. Brown the underside and flip the pancakes; or sprinkle with cinnamon and sugar and glaze the top under the broiler. Serve hot, with more cinnamon and sugar, or with honey or preserves.