Yes.. Yes.. You guessed it — Another apple recipe.\u00a0 But I simply cannot resist.\u00a0 It’s apple season, already!!! Live with it!!!!<\/p>\n
This recipe is one I got from a bed and breakfast — Sunshines Bed and Breakfast —\u00a0 in upstate New York, about 10 years ago.\u00a0 The b&b was lovely — a huge house, with 3 smaller cabins, on about 40 acres.\u00a0 It had this lovely lake, with the most beautiful swans — I wanted to stay forever.\u00a0\u00a0 The woman who ran the b&b served breakfast one morning by the lake, and this is what we had — They were tender, delicious and just freaking amazing.\u00a0 Best of all, she had no problem sharing the recipe, as it is one she received from a fellow b&b owner.\u00a0 I have no idea where the recipe originated, but I do know that it is simply fantastic.<\/p>\n
She served the pancakes with maple syrup, but to me that just never seemed quite right.\u00a0 The maple syrup overshadowed the apples.\u00a0 So, I started playing around with different syrups, and finally came up with the one that is here<\/a>.\u00a0 I really enjoy apples, and being able to use them in as many was as possible.\u00a0 The syrup was just one more way for me to utilize the bushels of apples I always have in the Autumn.\u00a0 You can use it on regular pancakes as well.\u00a0 Or, use it on ice cream.. or bread pudding.. or apple bread…or spread on toast.. it’s almost endless what you can use it for.<\/p>\n 4 eggs Combine the eggs, flour, 1 tablespoon of sugar, baking powder, salt and the milk in a bowl, and mix until smooth.\u00a0 Add in 2 tablespoons of melted butter, vanilla and the nutmeg.\u00a0 Allow to sit overnight in the refrigerator. (Or, if you are like me, let it sit on the counter for about 45 minutes before using).<\/p>\n The next morning, (or 45 minutes later), heat the oven to 425F.\u00a0 Melt the remaining butter in a large (10-12 inch) ovenproof skillet.\u00a0 Spread the butter all over the pan, including the sides, and then remove from the heat.<\/p>\n Next, mix the sugar, cinnamon, 1\/8 teaspoon nutmeg.\u00a0 Sprinkle about 1\/2 of this mixture over the butter in the skillet.<\/p>\n Peel, core and thinly slice the apples, and layer the slices over the butter\/sugar in the skillet.\u00a0 Overlap if necessary, but try to keep the layers pretty thin.<\/p>\n Return the skillet to the stove, and over medium-high heat, cook just until you start to see small bubbles.\u00a0 Pour the patter slowly over the apples.\u00a0 If you pour it too fast, the apples will become unseated and move around.\u00a0 You want the apples to be as evenly spread out as possible for more tasty goodness.<\/p>\n Move the skillet to the oven and bake for 15 minutes, reducing the heat after 15 minutes to 375, and then bake for another 10 minutes.<\/p>\n Serve with Warm Apple Cider Syrup (recipe here)<\/a>, or just sprinkle with confectioners (10x or icing sugar), and serve immediately.<\/p>\n You can use 1 large apple in place of 2 medium apples.\u00a0 I just like the 2 medium apples, because then I use 2 different types of apples.<\/p>\n","protected":false},"excerpt":{"rendered":" Yes.. Yes.. You guessed it — Another apple recipe.\u00a0 But I simply cannot resist.\u00a0 It’s apple season, already!!! Live with it!!!! This recipe is one I got from a bed and breakfast — Sunshines Bed and Breakfast —\u00a0 in upstate … Continue reading Baked Cinnamon Apple Pancakes with Warm Apple Cider Syrup<\/h2>\n
\n1\/2 cup flour
\n1 Tablespoon sugar
\n1\/2 teaspoon baking powder
\n1\/16 teaspoon salt
\n1 cup milk
\n4 Tablespoons melted butter, divided
\n1 teaspoon vanilla
\n1\/8 teaspoon nutmeg
\n2\/3 cup sugar
\n1\/2 teaspoon cinnamon
\n1\/8 teaspoon nutmeg
\n2 medium apples *See Note<\/p>\nNotes:<\/h3>\n