I am finally back to trying some new recipes and blogging about them.  It turns out that moving, with a toddler around, is a tremendous undertaking.  We are finally somewhat settled and getting into a ‘new normal’.

A few weeks ago we went apple picking and came home with a big bag of delicious Jonagold apples.  My favorite apple is the Honeycrisp and was disappointed when I discovered they were already all picked and gone from the orchard.  I was told to try the Jonagolds, that they were very similar, if not better.  I was not disappointed, they were very good!

So what to do with all these apples??  I always wanted to try a large apple pancake.  I liked the idea of it, prepare everything and then just toss in the oven.  No flipping pancakes and keeping the first batch warm while making the next batches.  Also, the site of this apple pancake reminded me of a pie.  And who wouldn’t like a slice of pie for breakfast?

In my opinion, this apple pancake is a cross between a pancake and a pie.  The texture is not quite as light and fluffy as a pancake, but not as sweet and creamy as a pie.  Since it is not very sweet you don’t feel bad about having this for breakfast. Oh, and right out of the oven, this pancake is impressive.  It’s all puffed and golden.  It will deflate after a few minutes though, so serve this right out of the oven.

Don’t get me wrong, I still love regular pancakes.  But I think during the month of October every year, after apple picking, this will be my pancake of choice.

Here’s what you will need to make one 10 inch apple pancake…

Recipe

4 tbsp. unsalted butter

1/4 cup light brown sugar

2 medium apples, peeled, cored and sliced 1/8 inch thick

1/2 cup all-purpose flour

1/2 cup whole wheat flour

5 large eggs

1 cup milk

1/2 tsp vanilla

1/2 tsp cinnamon, plus a pinch

1/4 tsp nutmeg

1/8 tsp salt

confectioners sugar, for serving

Method

Preheat the oven to 400 degrees.  In a 10 inch cast iron skillet over medium heat, melt the butter and 3 tablespoons of the brown sugar.  Add the apple slices and the pinch of cinnamon and cook for 5-7 minutes, stirring occasionally.

In a medium bowl, whisk together the eggs, flour, milk, vanilla, cinnamon, nutmeg, salt and the remaining tablespoon of sugar.  Pour batter slowly over the cooked apple mixture.  Transfer the skillet to the oven and bake until golden brown, set in the center and puffed around the edges, about 15 – 20 minutes.  Dust with confectioners sugar and serve immediately.

Recipe adapted from various sources.