2 T. butter

1 medium apple, peeled, cored, finely diced

1/2 C. flour

1/2 C. milk

1 egg

1/2 t. salt

1/2 t. sugar

Sugar for sprinkling

1 oz. (2 T.) rum

Melt butter in 7-inch skillet. Toss apples into butter and cook over fairly high heat until apple is thoroughly hot but not brown. Shake pan often to move apple pieces.

Make batter of flour, milk, egg, salt, and sugar and pour over apples. They will be practically covered with only bumps appearing to show they are there. Cook over low heat until batter is set.

Turn pancake and cook over high heat to brown. Add butter if there seems to be any chance of sticking. Sprinkle sugar thickly on first side and turn again. Sprinkle sugar thickly on second side and turn once more.

Sugar becomes crunchy, and there will be some caramel in pan which will be poured over pancake when it is served. When pancake is nicely browned on both sides, flame with rum. Transfer to plate and serve immediately.

NOTE: It is easier to turn pancake by using two same-sized pans. Otherwise, use two large flat turners.