Baked Apple Pancake
1/2 cup unbleached flour
1 Tbsp. sugar
1/2 tsp. salt
2 lg. eggs
2/3 cup whole milk or half and half
1 tsp. vanilla extract
2 Tbsp. unsalted butter
1 lg. apple (Granny Smith or Winesap)
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
1 tsp. lemon juice
Preheat oven to 425 for a cast iron skillet or 500 degrees for a stainless steel or other ovenproof pan.
In a medium bowl, mix first 3 ingredients (flour, sugar, salt) together. Whisk eggs, milk, vanilla extract to combine, then add to dry ingredients. Whisk until no lumps remain, 20-25 seconds.
Heat butter in a 10” ovenproof skillet over medium heat until sizzling. Add apples, brown sugar, cinnamon. Cook, stirring fre- quently with heat proof spatula or wooden spatula until apples are golden brown – about 7 to 10 minutes. Remove from heat and stir in 1 tsp. fresh lemon juice and stir to combine. Quickly pour batter over and around apples. Bake 12-15 minutes or until pancake edges are brown and puffy and have risen above the edges of skillet. Dust with confectioners’ sugar; top with plain yogurt or whipped cream. Serves 3-4.
Sally’s Outrageous Granola
9 cups oatmeal
2 cups nuts (walnuts, pecans, almonds)
2 cups sunflower seeds
2 cups peanuts, optional
1 cup chia seeds
1 cup sesame seeds
1 cup flax seeds
1 cup hemp seeds
3 Tbsp. ground cinnamon
1 1/2 tsp. salt
Mix all dry ingredients together.
Now mix the following together and pour over the dry mix:
4 cups maple syrup or honey
3 Tbsp. vanilla extract
1/2 cup brown sugar
Transfer to a large baking pan sprayed with non-stick spray. Bake at 325 degrees for 49 minutes. Stir once after 30 minutes. Allow to cool completely on tray. May add in the following after cooled.
Two cups dried fruit – raisins, craisins, dried cherries or dried apricots cut into small pieces.
Store in an airtight container.
