Prepare a batter as for French pancakes (No. 43); butter an iron pan, one foot in diameter, and one and a half inches deep. Place this on a hot stove, and pour all the batter into it, letting it cook for three minutes. Remove to a brisk oven for seven minutes. Take it out, slide the cake carefully on a hot dessert-dish, and send it to the table with six pieces of lemoa

46. German Pancakes With Apples

Prepare the batter exactly as for No. 45. Butter the pan as for the above. When the batter has been poured in, spread over it evenly one pint of preserved apples, cut into small pieces, and finish cooking exactly as for the plain pancake (No. 45). When ready, slide it carefully on a hot dessert-dish, sprinkle plentifully with powdered sugar, and send to the table very hot, with six pieces of lemon separately.