Tuesday, September 10, 2013

Sweet fall apple pancake

Apples to the right,
maples to the left
I give the apples along the driveway a tug. They're tight on the twigs.

On the south side of the house, the espaliered tree bears 5 varieties of apple. At head height, the Jonagolds come loose with a little twist. I bring 4 into the house. Peel and slice them. Set the oven to 350. What shall I do with them? First, I look in the fridge. Butter.

Melt 1/2 c. butter/good margarine into a baking pan. Pour the butter from the pan into a little mixing bowl. (The bowl is now greased, the butter ready for the dough.)

Second, I added the following to the butter, mixing lightly:

2 eggs/egg substitute
1/2 c. flour
pinch of salt
1/2 c. brown sugar

I turn the sliced apples into the runny dough and pat it all down in the greased baking pan.

After 20 minutes in the oven, I turned the oven up to 400o for 10 more minutes, turned the oven off, and finished my cleanup (another 5 minutes?)

You need enough heat to and time bake through the apples and the dough: you could put it on 400o for 25 minutes, 375o for 35 minutes, etc. Pretty flexible heat and timing.

It comes out of the oven hot and steaming. The smell of roasted apples fills the kitchen. I didn't even bother with cinnamon or other spices.

Other options:
  • Sliced almonds with 2-3 drops of almond extract?
  • 1 tbsp raw sugar with 1/2 tsp. vanilla?
  • Add a sliced pear? or maybe two - with a little rum or brandy extract?
  • Hot from the pan
  • Crush in pumpkin or sunflower seeds, pepitos or chia seeds?
No thanks. Sometimes plain is perfect.

Servings: 4
5/5 It's tangy sweet, crisp top with varied textures underneath.
Time to prepare: 10 minutes. Cooks in just over a half hour.
Calories: 4-500 calories per serving (so much fat)
Beauty: the smell overwhelms the greens, browns, and cream colors
Tea: Earl Grey this morning, served in a country mug

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