Apple Pancakes

I found the recipe in the latest Spring 2009 Penzeys catalog on page 13. (Click here for the online link). It went together really easily - loved the tip to mix the ingredients in a 4 cup measuring cup, less dirty dishes!

APPLE PANCAKES

1/4 Cup butter (1/2 stick), divided
4 eggs
1/4 tsp. PURE VANILLA EXTRACT
3/4 Cup all-purpose flour
3/4 Cup milk*
1/2 tsp. salt
2 medium baking apples, peeled and thinly sliced
3 TB. CINNAMON SUGAR, divided

Preheat oven to 400°. Divide butter evenly between two 9 inch pie plates and put them in the oven to melt the butter. Rotate the pie plates until the butter coats the bottom and the sides. To make dividing the ingredients between the two plates easier, we used a 4-Cup measuring cup as our mixing bowl. Beat eggs, vanilla extract, flour, milk, and salt on medium speed for 1 minute. Toss the sliced apples with 2 TB. of the cinnamon sugar. Arrange 1/2 of the apple slices in each pan so they cover the bottom in pretty much a single layer. Pour 1/2 the egg mixture over the apple slices in each pan. Sprinkle the remaining cinnamon sugar over the batter in each pan. Bake until puffed and golden brown, 20-25 minutes. Serve right away, while still puffy, with warm syrup. Prep time: 10 minutes Baking time: 20-25 minutes Serves: 4-6

*I used skim milk. Next time I'll try using just a smidge less butter and substituting an egg white for one of the whole eggs. Every little bit helps!