Even if you are not quite here yet in California.
I always associate the start of September with fall even though it is technically still summer for 3 more weeks into this month.
The days of summer are dwindling with darker mornings and earlier sunsets but some days, it's still almost 100º outside so dreams of wearing layers, baking pies and sipping warm drinks are pretty much out of the question for the next few weeks.
But, we are almost there. Peaches are long gone which makes me kind of sad. There were a few days of gorgeous weather and the leaves are starting to change.
So, we'll start fall off with apples.
These are from my dad's tree which historically hasn't had the best apples, especially when eaten raw. But, this year, they are the best yet and work well in cooking/baking applications despite the annual codling moth problem.
That is okay, though, because they still made this breakfast pretty darn tasty and I have eaten and found several that are codling moth-free!
This pancake is similar to a Dutch Baby Pancake but with the addition of apples and fall spices like cinnamon and nutmeg. The sliced apples get cooked with butter, sugar, cinnamon and nutmeg until slightly soft. Then, a thin batter is poured on top and the whole thing is placed into the oven until golden brown and puffy.
It's a pretty straightforward breakfast that doesn't require you to work too hard to get a delicious end result like pancakes and waffles. But, it will take 30 or so minutes of wait time before consumption. So, be prepared to compensate for that, especially if you are someone who is prone to getting hangry like me.
Best served right out of the oven with a dollop of whipped cream. And, if you want to make it extra special, a dusting of powdered sugar.
Excellent fuel pre-hapkido or biking. :)
German Apple Pancake
Yields: 4 servings
1 cup milk
3 large eggs, room temperature
¾ cup all-purpose flour
3 tablespoons granulated sugar
2 tablespoons butter
2 medium cooking apples, peeled, cored & cut into ¼-inch slices
½ teaspoon cinnamon
¼ teaspoon nutmeg
Powdered sugar for dusting
Fresh whipped cream
Preheat oven to 375ºF.
Whisk together milk, eggs, flour, and 2 tablespoons sugar. In a large, heavy ovenproof skillet over medium-high heat, melt the butter. Add the apples, cinnamon, and remaining 1 tablespoon sugar. Reduce the heat to medium and cook, stirring occasionally, for 2-3 minutes, or until apples have softened slightly.
Remove the pan from the heat, and pour the batter over the apples in the pan. Place the pan in the oven and bake for 30-35 minutes, or until the pancake is lightly browned and puffy. Cut into wedges, dust with powdered sugar and a dollop of whipped cream if desired.