It has been far too long since we had pancakes for breakfast, we discovered a need for bacon and egg sandwiches on a Saturday morning and that has sustained us for the past few weeks. Last weekend though we had hardly anything in the fridge and nothing breakfast worthy except a few aging apples. What we wanted though was pancakes. Thankfully we had some cupboard essentials; milk, flour etc, and some milk in the fridge (it is a desperate day when there is no milk in the fridge but thankfully things weren’t quite that bad). I searched for an apple pancake recipe and loved the look of this one, I swapped the icing sugar for cinnamon sugar because I’m not sure icing sugar is all that necessary in the morning. I think I picked this recipe because it is cooked in a skillet in the photos and I can’t resist a skillet. Also because it includes cinnamon, a must for any apple based recipe in my eyes.
I tweaked the recipe a little to what I had in the cupboard, that’s the thing about pancakes, they are so forgiving. The apples had that delicious, sweet apple-pie-ness about them, cooked apples are so yummy. As a kid I’d make apple sauce and eatit by the bowlful.
I had to spend the Saturday working from home, attempting to wade through the mountains of work I have to do before Christmas. These definitely helped to fuel me through those long hours.
- 0.5 cup of flour, I used gluten free flour but use the flour of your choice
- 1 tbsp of sugar
- 0.5 tsp of salt
- 2 large eggs, preferably at room temperature
- 2/3 cup of milk
- 1 tsp of vanilla extract
- 2 tbsp of butter
- 3-4 apples, preferably large ones, peeled, cored and sliced
- 0.25 cup of brown sugar, I used a tad less than this and used coconut palm sugar, the choice is, of course, yours though
- 0.5 tsp of cinnamon or more to taste
- 1 tsp of lemon juice
- Cinnamon sugar, icing sugar, maple syrup or honey to dust/top, optional, these are gorgeous as they are if you’d rather have then naked.
- Preheat the oven to as hot as it’ll go.
- Melt the butter in a skillet on a medium-high heat and then add the apples, brown sugar and cinnamon. Cook for about ten minutes, whilst turning the apple slices over occasionally.
- Whilst the apples are cooking, keeping an eye on them, make the pancake batter. Do this by whisking the eggs, vanilla and milk in a bowl and then sifting in the tbsp of sugar, flour and salt. Mix until the batter is smooth.
- Once the apples have begun to soften and brown (after the ten minutes or so of cooking), add the lemon juice and stir. Pour in the batter and working quickly, put the skillet into the oven.
- Reduce the temperature to 180°C and cook for 15-20 minutes, until it starts to brown.
- Top with your topping of choice and/or slice that baby and serve.