Happy National Pancake Day! Calling this breakfast "fit" at all is totally deceptive -- it's only "fit" for a glutton. This is as much of a dessert as it is a breakfast. But so is a cream stuffed doughnut, so don't judge. And I would take one of these over a doughnut most days of the month. The egg-y batter with the richness of the butter and the crisp bright spice of the gingered apples warms my heart. It's sure to warm anyone else's too! Here's the recipe ...
Chari's Apple Pancake ... also known in TD world as an apple flooflong
Serves 2-4, depending on how hungry you all are.
1 cup flour
1 cup milk
A dash of salt
2 tbsp butter
Ginger Stewed Apples
4 apples, cored and sliced
1 tablespoon grated fresh ginger
1 tablespoon lemon juice
1 tsp honey
Preheat oven to 400 and place two pie pans into it.
Core and slice apples. Place in saucepan on medium low heat with lemon juice, honey and ginger. Cover and let simmer. Mix milk, flour, salt and eggs 'til smooth.
Place 1 tbsp butter in each tin. When butter is melted and bubbling, add half batter to each hot pan. Add 8-10 apples to the center of the batter (the butter will seep over the border of the batter and the apples should be inside that border).
Bake for 20 minutes. The sides of the pancake should rise.
Serve immediately and eat with the rest of the apples, yogurt, sour cream, honey whipped cream or rice pudding and caramel or maple syrup.