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I picked up Megan at the airport last night. We rolled in around 2 AM. We are happy to have her back after her month long internship in Santa Rosa, Calif. What to do I make her for breakfast to welcome her back? As luck would have it, I was fishing around for breakfast spots in Chicago this past week and came across a menu item at the original pancake house for apple pancakes. I was able to locate a recipe and gave it a try this morning. I pretty much used the recipe as is, except I added some vanilla for extra flavor and some baking powder for lift. I topped the finished dish off with some of my New York state maple syrup and powered sugar. Megan and Barb really enjoyed it, so it's a keeper. Next time I might add some raisins and think about some other adjustments, but not bad as is for a maiden voyage.
Recipe:
1/4 cup sugar
2 teaspoons ground cinnamon
3 eggs, beaten and room temperature
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup milk, room temperature
7 tablespoons butter
1 or 2 green tart cooking apples, thinly sliced
Preheat oven to 400° F.
In a small bowl, combine sugar and cinnamon; set aside.
In a large bowl, combine eggs, salt, flour, and milk; beat until batter is smooth.
In a large heavy ovenproof frying pan or a cast-iron skillet over medium heat, melt butter, turning pan to cover sides.
Add apples and sprinkle with sugar and cinnamon mixture. Stir and let cook for 5 minutes.
Pour batter over apples into pan and bake 25 minutes or until puffed above sides of the pan and lightly browned.
Remove by flipping upside down onto a serving platter (apples and cinnamon will be on top).
Serve immediately.
