1 stick butter 2 apples, peeled and sliced 6 eggs 1 ½ C milk 3 T maple syrup 1 tsp vanilla 1 C flour 1 tsp cinnamon brown sugar to taste
Here is a preview of one of the breakFAST dishes we will be making for this months cooking group. Can you smell the warm cinnamon apple aroma? As the fall inspired fragrance infiltrates the room your mouth begins to water for a bite of this fluffy deliciousness! If you haven’t had the opportunity to sign-up this month please be sure to do so soon. Last day to sign-up is Thursday, October 20th.
Preheat oven to 425 degrees F.
In two cake pans, place about 1/4 stick butter in each and put in hot oven.
Slice apples, you can peel the apples if you wish but I leave them on for added texture and fiber!
Place sliced apples on the hot, buttered cake pans and return to oven.
Mix milk, eggs, vanilla and maple syrup. Beat well, then whisk in flour and cinnamon.
Take cake pans out of oven, pour equal parts batter oven apples.
Sprinkle with brown sugar if you choose and continue to bake for about 18-20 minutes, or until golden brown and bubbly.
Serve immediately with warm maple syrup, nuts and fruit.
Makes 2 large pancakes
notes:There is a big difference between imitation vanilla and a good quality, pure vanilla extract. I prefer Nielsen Massey’s ‘Finest Quality’s Madagascar Bourbon’, it’s pricey but it will last you about a year and make a huge difference in the flavor and quality of your food.
a happy 30th birthday to my dear friend JM in phoenix, AZ