Apple Pancakes

One my final visit to Dartmouth for my brother's graduation I picked up a cook book called "Dishing up Vermont."  It's a very interesting cook book as it also has little tid-bits about certain fruits, syrups etc that are Vermont favorites.  I think this has jump started my new souvenir idea that I'll be collecting from every place I visit.  My fridge is getting a little overwhelmed with the many magnets, so I think it's about time I change things up.  One of the recipes that caught my eye as I was leafing through the cook was apple pancakes. 

Begin by thinly slicing two tart apples.  You can peel them if you wish, I kept the skin on.  You can also substitute two ripe pears for the apples, depending which you like better!

Whisk together eggs, milk, flour, salt and vanilla extract until smooth.  In a separate bowl toss together the apples, sugar and cinnamon.

Pour melted butter in a pie pan, or in a warm skillet.  Arrange the apples on the bottom of the skillet, with no more than two layers.

Carefully pour the batter over the fruit.

Bake for 25 minutes at 450 degrees F, until puffed and golden brown.

Serve with confectioners' sugar and drizzle with maple syrup.  I must admit this was more like a dessert than breakfast, but it was tasty and hard to put down either way.  I will be trying this again with pears, as it would be delicious with pears as well.  This is a great dish if you're serving a group of people for breakfast.  Enjoy!

Apple (or pear) Pancakes

Serves 4-6

Adapted from Dishing Up Vermont cookbook

3 eggs

3/4 cup whole milk

3/4 cup flour

1/4 teaspoon salt

1 teaspoon vanilla extract

2 tart apples, peeled, cored, and thinly sliced

2 tablespoons sugar

3/4 teaspoon cinnamon

2 tablespoon butter

Preheat oven to 425 degrees F.

Whisk together eggs, milk, flour, salt and vanilla extract until smooth.

In a separate bowl, toss together apples, sugar and cinnamon.

Melt the butter and swirl on the bottom of a pie dish or skillet.

Arrange the apples in no more than two layers on the bottom of the pan.

Carefully pour the batter over the fruit.

Bake for 25 minutes until puffed and golden brown.

Sprinkle with powdered sugar and maple syrup, and eat up!