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Baked Pioneer Orchard’s Pink Lady Pancakes

May 5, 2010

McCall House Bed and Breakfast Inn, Ashland, Oregon

My recipe for baked apple pancakes takes the traditional baked Dutch-style treat in a frying pan one step further. Topping the puffy pancake after it comes out of the oven with sauteed apples makes it deflate instantly. I saute the apples first and pour in the pancake mix before popping it in a hot over.

Pears, fresh pineapple, even dark plums from the Farmers Market will make a nicely carmelized bottom. Be sure to use a good non-stick pan for these.

Preheat oven to 450 degrees

3 eggs
1/2 c. +2 TBL milk
1/2 c plus 2 TBL flour
3 TBL melted butter

Put all the ingredients into a blender and blend well. Set aside while you saute the apples.

1 Pink Lady Apple from Pioneer Orchards in Talent, Oregon
2 Tbl butter
3 Tbl dark brown sugar or real maple syrup

Peel and slice the apples. In medium non-stick pan, melt the butter and saute the apples just until starting to brown. If you cook them too long, they will be mushy after they’ve been baked in the oven. Remove from heat and add sugar or maple syrup.

Pour the batter over the hot apples and bake for 25 minutes.

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