Apple Pancake

This is a thin apple pancake.  I didn’t have milk so I used almond milk and it worked fine.  These apples were picked yesterday from my brother’s orchard.  It looks like a good year for apples.  Makes 2-3 servings.

 

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Ingredients:

  • 2 tart cooking apples, peeled, cored, and sliced into 1/4-inch slices
  • 2 tbsp sugar
  • 1 1/2 tsp cinnamon
  • Dash of freshly ground nutmeg
  • 2 eggs, beaten and room temperature
  • 1/4 tsp salt
  • 1/3 cup flour
  • 1/3 cup almond milk, room temperature
  • 1/4 teaspoon pure vanilla extract
  • 3 tablespoons butter

Preparation:                        

Preheat oven to 425° F. Place oven rack in the middle of your oven.

Combine sugar and cinnamon; set aside.

In a medium bowl, combine eggs, salt, flour, milk, and vanilla extract; beat until batter is smooth (batter will be thin); set aside.

In a non-stick ovenproof skillet over medium heat, melt butter.  Add apples and sprinkle with sugar and cinnamon mixture. Reserve a little sugar mixture.  Stir and let cook for 5 to 7 minutes to slightly cook the apple slices; remove from heat.  Add batter and bake in oven for 15-20 minutes.  Flip pancake upside down onto serving plate.  Sprinkle with reserved cinnamon sugar.

Spinach Scramble

I was going to make an omelette but it turned out to be spinach with scrambled egg whites.  It might not have looked as pretty as an omelette but it tasted wonderful.

Saute onion, after a few minutes add garlic and saute a few more minutes.  Add chopped fresh spinach and cook till tender, add beaten eggs whites, stir a little then add feta and freshly ground black pepper.

Sunday morning breakfast