I love it when my girls are in baking moods although it's rarely good for my waistline. They are both good cooks! Alyson is very well-known in her social circles for her cookies and Emily, being older and more experienced, cooks just about everything. For some reason, this weekend, she was in a 'breakfast food' kind of cooking mood. Friday night she made what Ben calls "brinner", that being interpreted is breakfast at dinner and A-OK in his book. She made Vanilla Maple French Toast with bacon. Saturday, she made Baked Apple Pancakes, and Sunday, it was scones.
I originally got the recipe for these pancakes from my dear friend, Cindy Thomas. I can't wait till she starts HER blog because it will be wonderful! She is a good writer as well as a GREAT cook! She had found this recipe in an issue of Bon Appétit magazine featuring Atalayma Restaurant in Santa Fe, and made it for us (the recipe, not the restaurant!) on one of our trips to visit them. She loves to cook breakfast! (I googled the restaurant to provide a link for you, but they are either out of business now, or just don't have a website.)
Note that if you don't have an oven-proof pan, you'll need one. Actually, you'll need two 6-inchers. If you try what I tried one time and put it all in a 12-inch skillet, I wish you better luck than I had!
I almost didn't get this picture! I was about to dig in because I was salivating so badly, and Emily says, "I can't believe you aren't taking a picture!" So I stopped salivating and grabbed my camera! Et voila!
Baked Apple Pancakes
- 1 Granny Smith or Braeburn apple, seeded, peeled and cut in ¼ -inch slices
- 2 t. fresh lemon juice
- 4 large eggs
- ¾ c. whole milk
- ¾ c. all-purpose four
- 1 T. plus ¼ c. sugar
- ¼ t. salt
- ¼ c. packed dark brown sugar
- 1 ¼ t. ground cinnamon
- 4 T. ( ½ stick) butter, unsalted, divided
Preheat oven to 450˚. Toss apple slices with lemon juice in a medium bowl. (I never do this! If you work quickly enough, your apples won't turn brown and that's the whole reason for doing this: to prevent them from oxidizing.)
Whisk eggs and milk in a large bowl to blend. Add flour, 1 T. sugar, and salt; whisk until batter is almost smooth (small lumps of flour will remain).
Mix brown sugar, cinnamon, and remaining ¼ cup of sugar in a small bowl. Melt 1 T. butter in each of 2 6-inch over-proof, non-stick skillets over medium heat. Pour ½ of the batter into each skillet. Arrange apples on top of the batter. Transfer skillet to oven and bake until pancakes are set around the edges, but still wet in the center, about 8 minutes.
Remove from over. Sprinkle with brown sugar mixture. Dot with 1 T. butter.
CAREFULLY, turn over with spatula. Return to oven.
Bake until pancakes rise, sugar mixture melts to sauce consistency, and top of pancake is golden, about 6 minutes. Invert onto plates.
Try not to salivate too much before you dig in (or take a picture)!
Check out the latest Photo Album and put this recipe on your list of things to do this weekend!