Sauteed Apples
Peel, core, and slice Granny Smith apples, about one per person. Saute in butter, ½ T. per apple, until softened. Sprinkle with a mixture of cinnamon and sugar (1 t. cinnamon to 1/3 cup sugar)., using about one tablespoon per apple. Continue to cook, stirring occasionally, until tender. Stir in fresh lemon juice to taste and keep warm until pancakes are ready to serve.
Adapted from a recipe in GOURMET, September 1991, page 138.
