Weekend mornings have become a time to sleep in, relax and indulge in delicious home cooked food. Some weekends we go savoury, other days, sweet; and it all depends on what we have in the fridge. We made this pancake for the first time back in March when apples were plenty. Since the, we've made it a few times, and it almost always turns out a little bit different, but equally delicious.
photos + recipe updated october 2014
BREAKFAST APPLE PANCAKE // serves 4
Inspired by Love & Lemons
Preheat oven to 375.
1/4 cup brown sugar
1 tsp cinammon
2 tbsp flour
1/4 tsp baking powder
3 large eggs
1/2 cup almond milk
2 tbsp butter
3-4 apples, sliced (no need to peel)
maple syrup and greek yogurt, for serving
In a medium size bowl, combine 2 T brown sugar, 1/2 tsp cinnamon, the flour and baking powder. Stir to combine.
In a separate small bowl, whisk together the eggs and milk and then add it to the flour mixture. Stir everything just until combined.
In an oven safe skillet, heat the butter. Toss the apples with the remaining 2 T brown sugar and 1/2 tsp cinnamon and transfer to the pan. Cook for about 5 minutes, until the apples begin to soften.
Pour the batter over the apples and bake in the oven for 20 minutes, until it sets and puffs up. Serve immediately with maple syrup and greek yogurt.