Allow me to join the rest of the world as I express my surprise at the sudden arrival of the next season.
How is fall already here?!
I know that I literally say that every year. The arrival of fall and end of summer spark a rivalry of emotions within me. I’ll miss the warmth (moisture-laden, scorching heat) of our southern Illinois summer, but the excitement of chilly air, crisp blue skies, copper and gold leaves, and warm food and drinks – a fresh new season of life – outweighs the apprehension that often accompanies change. Summer lasts just long enough, I think, and fall arrives just in time. God appointed them perfectly.
So, while a handful of late-summer posts may continue to trickle in, we recognize September for what it is: the unofficial, we-cant-hold-off-any-longer, pumpkin-flavored dawning of all things fall.
Hence, apples and spice.
We love breakfast around here. We also love dessert. Anything that merges breakfast and dessert earns a place next to my cup of coffee at the kitchen table. This recipe does just that. Diced apples simmered in ground cloves, ground cinnamon, and the juice of the fruit itself fool your taste buds into an apple pie experience. The pancake batter borders on custard pie, enveloping the apples into the honey-sweetened folds of creamy, fluffy pancake. Overall, this dish boasts a simple sweetness, focusing on the natural sugar and tartness of the fruit, and the creaminess of the egg custard. It easily pairs with a dusting of powdered sugar or a drizzle of quality maple syrup.
- Begin by preheating your oven to 400 degrees.
- For the fruit, split the coconut oil between your two, 10-inch, cast iron skillets. Mix the diced apples (I take most of the peel off), ground cloves, and ground cinnamon, then add them to the skillets. Cook the apples on the stove top over medium heat, stirring often until they begin to soften and the juices are bubbling. While they cook, begin working on the batter.
- For the batter, add the milk, eggs, honey, and vanilla in a mixing bowl and combine well. Mix in the flour & salt.
- When the apples are tender and bubbling, remove your cast iron skillets from the stove top and add the rest of the coconut oil to the apple mixtures (1/4 cup per skillet). Spread apples and oil around evenly. Pour your batter evenly into each skillet, over the apples, and return to the oven.
- Bake for approximately 20 minutes, or until golden.
- Serve with a drizzle of real maple syrup or a dusting of powdered sugar.
- - Use your blender, hand mixer, (I use this one) or whisk. The method is your choice - just blend well!
- - I've used coconut milk with perfect results!
- - I used coconut oil, but use real butter, if you prefer! Yum!
- - This recipe will make two, 10-inch, cast iron frying pans (like this one)or one 9x13 baking dish(I use this one).
- - Keep in mind that a flour with a heavy or very gritty consistency may not provide the same results.
- - Other fruits are delicious, too, or leave the fruit out and you'll have a deliciously vanilla, custard pancake.