Even though it is in the 90s today in Washington DC and Virginia, fall is upon us and that means it is apple season. We love apple season as it gives us an excuse to not only bake apple pies and apple crisp but also apple pancakes.
When the Savory Sisters were growing up, we frequently would wake up on weekend mornings to the sweet smell of cinnamon and butter. The minute we smelled it we could not bring ourselves to go back asleep as the smell wafted throughout the house. Instead, we would go downstairs and wait with salivating mouths for our mom’s special apple pancake to come out of the oven. Oh the torture but so worth the wait.
A sort of breakfast apple pie, apple pancake is a baked breakfast dish made up of apples, cinnamon and butter mixed into a slightly sweet batter. Our family recipe is derived from a somewhat sweeter version created by the Walker Brothers Restaurant located a couple of miles from our mom’s hometown outside of Chicago.
The recipe is as follows:
1/2 cup milk
1/2 cup flour
3 eggs beaten
pinch of salt
1-2 apples, peeled and sliced.
Saute the apples with a tablespoon of butter until soft but not soggy. Mix the rest of the ingredients together and add the apples. Pour into greased 9 x 13 pan or a pan of similar size. Bake at 500 degrees for 15 minutes. Dot with sugar and butter and sprinkle with cinnamon. Place back into the oven for another 5 minutes. Drizzle with maple syrup and you have delicious breakfast treat! Enjoy!