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While baking breakfast the other morning, my guests Judy and Gary asked where I learned to cook. They were celebrating their 50th wedding anniversary and had shared countless stories and personal advice. I typically reply that I developed learning to cook through the years; through trial and burnt toast I learned what I liked and found that others enjoyed the same.
While baking breakfast the other morning, my guests Judy and Gary asked where I learned to cook. They were celebrating their 50th wedding anniversary and had shared countless stories and personal advice. I typically reply that I developed learning to cook through the years; through trial and burnt toast I learned what I liked and found that others enjoyed the same.This particular morning, I gave pause and actually considered the question. What I discovered surprised me — I learned to cook from my mother. Not that I admitted that at a young age. She was a master in the kitchen, and I was not particularly good at listening or following direction. Subsequently, I became good at watching. I watched her whip cream and sugar, crack eggs and sift powdered sugar. She worked marvels with ingredients of every kind, but my favorite was always flour. I loved the smell as it mixed with melted butter and it lent itself a beautiful rise once placed in the oven at 375 F.
This particular morning I had prepared a baked apple pancake reminiscent of the German pancakes my mother would bake. I marveled at the memories one dish could bring to light. Thinly sliced apples baked soft in butter then topped with a simple pancake batter — just enough for Gary and Judy (and myself of course) — neatly wrapped in the smell of baking butter and memories of my mother.
As with so many dishes at the inn, this can be doubled or tripled. I use whatever apples I happen to have in the fruit bowl but prefer Granny Smiths.
Ingredients
- 4 tablespoons unsalted butter
- 2 apples, cored and thinly sliced
- 2 eggs
- 1/2 cup whole milk
- 1 tablespoons sugar
- 1 teaspoon vanilla
- Pinch salt
- 2/3 cup flour
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 375 F.
- Cut butter into quarters and place in 9 by 9 baking pan. Put in oven to melt.
- Core the two apples. Thinly slice them crosswise so you have circular pieces.
- Take the baking pan from the oven and layer the apple slices, making sure each is coated with butter. Bake until apples are soft and butter starts to brown and bubble on the edges.
- Whisk the 2 eggs, 1/2 cup milk, 1 tablespoon sugar and 1 teaspoon vanilla in a small bowl until consistent.
- Add pinch of salt and 2/3 cup flour. Whisk until smooth but do not overmix. Batter will be lumpy.
- Take baking pan from oven and pour batter on top of apples. Spinkle brown sugar on top. Put back in oven and bake for another 15-20 minutes, until batter has risen and is slightly firm to the touch.
- Cut into pieces and serve warm. Top with a dusting of powdered sugar if desired.
