This morning my mom made breakfast. I walked into the kitchen as my mom was slicing up an apple. At first I thought she was preparing her baked apples or a famous dish, fried apples. I had no idea what was coming.

It was the awesome savory apple pancake. This recipe is from the 1970s (I think) and it is very good. One thing I love about this breakfast is you probably have the ingredients in your kitchen – always a plus!

Ingredients:

1 apple, sliced and unpeeled

1 tablespoon lemon juice

2 tablespoons butter

3 eggs

1 cup low fat milk

1 cup flour

1/2 teaspoon salt

1 ounce shredded cheddar cheese.

[We halved the recipe this morning because there were only two of us.]

This morning’s recipe looked like this:

1/2 ounce shredded cheddar cheese

1/2 cup flour

1 apple sliced and unpeeled

1/2 cup soy milk

1 egg

1/2 t lemon juice

smidge salt

Directions:

Toss apples and lemon juice and set aside. Divide butter evenly between two rectangular glass baking dishes, about 5 inches by 9 inches (when we halved the recipe we just used a 8 x 8 baking dish) and put in oven to preheat to 500 degrees. Mix remaining ingredients except cheese until well blended.

Remove baking dishes from the oven and divide batter equally. Arrange apple slices over top of batter and bake at 500 for five minutes. Remove and sprinkle top with cheese. Return to oven, lower temperature to 450 and make for 10 minutes. Serves four, approximately 300 calories per serving.

The apple pancake is quite lovely when it comes right out of the oven:

  

My serving on my Bennington Pottery plate:

I now love the savory apple pancake, which is especially funny because I hated it when I was growing up. I hated the apple pancake when it was baking, I hated how it tasted, and I would always refuse to eat it – favoring cold cereal over this amazing meal. What was I thinking? 🙂