It was a tradition in our family that on weekend mornings my dad made breakfast. I always looked forward to his apple pancakes. The juice from the mixture of apples, sugar and cinnamon makes the crust crispy on both sides. It’s the perfect sweet breakfast.
Serving: 2 people
1 cup milk
3/4 cup flour
1/2 tbs sugar
1/4 tbs baking powder
pinch of salt
Ingredients for the topping
1 big apple
1 tbs cinnamon
2 tbs brown sugar
1 Tbs warm water
Peel and cut the apples in thin slices, add cinnamon, brown sugar and water in a bowl and mix well. Let it sit while you make the pancake batter.
Pre-heat the oven to 400°F.
Mix the eggs with the sugar and milk. Mix the flour with the salt and baking powder and slowly add it to the egg mixture and whisk until there are no flour lumps.
Heat 1 Tbs of butter in a cast iron pan (or a pan that you can safely put in the oven), pour the pancake mixture in the pan and cook for about 3-4 minutes or until the bottom of the pancake gets the shape of the pan.
Place apple slices on the pancake, making a big circle. Repeat this until the surface is filled with apples.
Pour the juice from the mixture on the pancake and put the pan in the oven and bake for 10-15 minutes. Turn the oven broiler on for 2 minutes or until the top gets crispy.
Serve with maple syrup or whipped cream and enjoy!