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.

Sunday morning breakfast