The kids had a sleepover last night so I made these pancakes for breakfast. They are easy to whip up and pop into the oven. Plus their sweet and eggy goodness is a hit with kids and grown-ups alike. I found the recipe in the Penzy’s Spices magazine.
Ingredients:
4 eggs
3/4 cup all-purpose flour
1/2 teaspoon Kosher salt
3/4 cup milk
1/4 cup granulated sugar
1/2 teaspoon cinnamon
4 Tablespoons butter, divided
1 medium apple, peeled and thinly sliced
Powdered sugar, for topping
Directions:
- Pre heat oven to 400 degrees F.
- Place two glass pie pans in the oven to pre-heat.
- Beat eggs, flour, milk and salt on medium speed for 1 minute.
- In a small bowl, combine sugar and cinnamon and set aside.
- Take pans out of oven and put 2 Tablespoons butter in each pan, moving it around to coat the pan bottoms and sides.
- Spread apple slices in bottom of pans and sprinkle a bit of cinnamon/sugar on top.
- Pour half the batter into each pan.
- Sprinkle with remaining cinnamon sugar.
- Bake 20 minutes until golden brown and puffy.
- Serve immediately topped with powdered sugar.
