In the pancakes and other things to eat for breakfast, lunch and dinner section of the Tassajara bread book are an assortment of pancake recipes but also including biscuits, scones and coffee cakes. I have made his whole wheat pancakes and they are just about the best pancakes I ever had. He separates the yolk and whips the whites and it elicits the most light and tender pancake. I recommend it if you have his book. This apple pancake is delicious too and it reminds me very much of another recipe by Marion Cunningham except her apples are baked on the bottom and she uses cinnamon and Edward Espe Brown uses clove. I needed to make something simple today because it was a week without any moments to myself. Today I am cramming in a few hours before going back at it for another long week. This is life! But I am ever grateful for even these few quiet hours in silence.
Ingredients: 2 tablespoons butter, juice of 1 lemon, 1 apple sliced into thin wedges, 2 tablespoons of brown sugar, 1/2 cup flour, 1/2 cup milk, 3 eggs, ground cloves
Preheat oven to 400F. Put butter into an 8 or 9 inch round baking pan and melt butter in oven being careful not to brown butter. Watch! Meanwhile squeeze the lemon juice over the apple slices and toss with sugar. In a mixing bowl, add milk, flour and eggs. Whisk briefly until barely together. Batter will be lumpy. Pour batter into melted butter and arrange the apples on top in a circle and add the lemon sugar liquid on top. Bake for about 25 minutes until firm and puffy. Dust with a sprinkling of clove and serve warm with maple syrup. In the summer you can substitute blueberries with apples.