Note: You will need twelve 12-ounce individual souffle/serving bowls (High temperature Oven-Proof)

Ingredients:

Egg Mixture:

1-1/2 cups flour

1-1/2 cups milk

9 eggs

3 teaspoons vanilla

Apple Mixture:

7 medium apples (any variety-mixed red and green look more attractive)

3/4 cup brown sugar

1 teaspoon each cinnamon, nutmeg, and ginger

1/2 cup mincemeat (dried condensed/canned)

4 Tablespoons butter/margarine

1/4 cup water

Extras...

12 pats of butter/margarine

ground nutmeg for garnish

whipped topping for garnish

12 sliced apple wedges for garnish

Whip milk, flour, eggs and vanilla. Set aside. Place pat of butter in each bowl. Preheat bowls in 400-degree oven for 10 to 15 minutes or until butter is popping hot. In the meantime, cut apples into chunks and place in frying pan 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 to 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 425 degrees for 10 minutes then back down to 400 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.

Serves: 12

• Holden House Inn on VirtualCities.com
• Holden House B&B Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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