September is the start of so many fun things, like the kids going back to school. But it also signals the beginning of apple picking season, which is always a delicious way to spend a Saturday or Sunday. But all it takes is some overzealous picking to realize that you’ve got more than a bushel and a peck packed with apples that no one is ever going to eat. That’s when incorporating apples into mealtime can not only make them more nutritious, but spare you the guilt from tossing out all those McIntoshes.
Although applesauce and apple pies are awesome, you can do so much more with this fruit than you might imagine. Children’s singer Brady Rymer has a recipe for an apple pancake that you can serve up for breakfast or even a late-night snack. Just be sure to dust the puffy pancake with powdered sugar before digging in!
- 2 apples, thinly sliced
- 2 tbsp. lemon juice
- 1/4 tsp. cinnamon
- 1 tbsp. sugar
- 5 tbsp. unsalted butter
- 3/4 cup milk
- 1/2 tsp. vanilla
- 1/2 cup + 1 tbsp. flour (Brady uses half white and half whole wheat pastry flour)
- 3 whole eggs, lightly beaten
- 1/4 tsp. salt
- 3 tbsp. brown sugar
- Preheat the oven to 425.
- Peel, core, and thinly slice two apples of your choice.
- Toss with lemon juice, cinnamon, and sugar.
- Melt butter in a 10-inch skillet (preferably cast iron).
- Turn off heat.
- Remove 2 tbsp. of the melted butter and pour into a mixing bowl.
- Combine butter with eggs, milk, vanilla, flour, and salt. Set aside.
- Put skillet back on burner, add sliced apple mixture to pan and cook until the apples are sizzling and slightly cooked (they should still hold their shape) for just a few minutes.
- Pour the batter on top of the apples, sprinkle the top with brown sugar and put it in the preheated oven.
- Bake until golden and puffy, about 20 to 25 minutes.
- Dust with a little confectioners' sugar and serve immediately.