Another way to eat syrup

October 19, 2009

Mmm, weekend breakfast. There are so many possibilities! Why have lame-o cereal and orange juice when you have time to make something that will really work to soak up whatever you drank last night? Dippy eggs, toast, and bacon? Waffles? Bagels and lox? Or (drumroll please) APPLE PANCAKE! It takes a little bit longer than your average breakfast, but that just means your loved one has time to run out to fetch you a decaf skim latte while it bakes. This is a classic in our house, and we've played with the spices and sugars enough to get it just right. Goldilocks would be proud.

Apple pancake, adapted from Dishing Up Vermont
Serves 2-4

3 eggs
3/4 cup milk
1/4 cup flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 3/4 teaspoons cinnamon (divided)
2 apples, peeled and thinly sliced
2 tablespoons brown sugar
2 tablespoons butter
maple syrup (warm, please)

Put a cast iron skillet (or other oven-proof skillet) in a 425 degree oven.

Whisk together the eggs, milk, flour, salt, vanilla and 1 teaspoon cinnamon until smooth. In a separate bowl, combine the sliced apples, brown sugar and remaining 3/4 teaspoon cinnamon.

Take the skillet out of the oven and melt the butter. Add the apples in a single layer, then pour the batter on top.

Bake the pancake for about 25 minutes, or until puffed. Serve with warm maple syrup.