We've still got plenty of apples around. Sweet Pea is making another apple crisp and hopefully there will be enough leftover for breakfast. Tonight we're going to have it with ice cream. The applesauce I made last week was good, if a bit thick. I may make more and turn it into apple butter. I need to find a good recipe for that. We've got lots of apples to get through and do something with before they go bad. This morning was another breakfast favorite, an apple pancake.
from The Breakfast Book by Marion Cunningham ("Fannie Farmer")
6 Tbsp butter
2 large apples, peeled, cored, and sliced
3 Tbsp lemon juice
1/4 tsp cinnamon
about 5 Tbsp confectioners' sugar (depending on the sweetness of the apples)
3 eggs, room temperature
1/4 tsp salt
1/2 c flour
1/2 c milk
Preheat the oven to 425*.
Melt the butter in a 10-in oven-proof skillet or shallow pan and take off the heat. Remove 2 Tbsp melted butter and set aside in a small bowl.
Put the apple slices in a large bowl with the lemon juice. Stir the cinnamon into the sugar and sprinkle the sugar mixture over the apple slices. Toss to mix. Put the skillet back on the burner and turn the heat to medium. Add the apples and cook, stirring often, for about 3 or 4 minutes, or until the apples are tender but still hold thier shape.
In a separate bowl (or blender or food processor), combine the eggs, salt, flour, milk, and the 2Tbsp melted butter. Beat until smooth. Spread the apples evenly over the bottom of the skillet and pour the batter on top. Bake for about 20 minutes, or until golden and puffy. Turn immediately onto a warm platter so the apples are on top. Dust with a little confectioners' sugar and serve at once.
I make this in my cast iron skillet and it works great except for the turning out. I just cut it into four pieces, dust with the confectioners' sugar and serve.