Apple Pancakes

Something I miss about St. Louis is the familiarity I have with stores like spice shops. You can’t go wrong with a place that sells fresh spices.  I’m sure there are some here in Washington…I just can’t seem to find them!

Anyway, I really love Penzeys and I get their magazine every quarter (or whenever it is they produce it). The spring edition had this recipe that looked super yummy and easy. Apple Pancakes!  I made them yesterday morning and they are really tasty.

You bake them in the oven and they get puffy and deeeeelicious! So, here’s the recipe.

1/4 Cup butter (1/2 stick), divided

4 eggs

1/4 tsp. PURE VANILLA EXTRACT

3/4 Cup all-purpose flour

3/4 Cup milk

1/2 tsp. salt

2 medium baking apples, peeled and thinly sliced

3 TB. CINNAMON SUGAR, divided

Preheat oven to 400°. Divide butter evenly between two 9 inch pie plates and put them in the oven to melt the butter. Rotate the pie plates until the butter coats the bottom and the sides. To make dividing the ingredients between the two plates easier, we used a 4-Cup measuring cup as our mixing bowl. Beat eggs, PURE VANILLA EXTRACT, flour, milk, and salt on medium speed for 1 minute. Toss the sliced apples with 2 TB. of the CINNAMON SUGAR. Arrange 1/2 of the apple slices in each pan so they cover the bottom in pretty much a single layer. Pour 1/2 the egg mixture over the apple slices in each pan. Sprinkle the remaining CINNAMON SUGAR over the batter in each pan. Bake until puffed and golden brown, 20-25 minutes. Serve right away, while still puffy, with warm syrup.

Prep time: 10 minutes
Baking time: 20-25 minutes
Serves: 4-6

They were really good with syrup, but they’d be good without it too. Cooper wasn’t a big fan, but then again he’s 3 and is weirded out whenever I cook anything I haven’t cooked before to his recollection!

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