While we are finishing up our Halloween preparations, we need a little fortifying food to eat.  Something substantial and seasonal but snacky, too.

This apple pancake, assembled quickly and into the oven lickety split fits the bill.  For cooking class, we used local Gala and Roma apples, not to sweet and not too tart, and the simplest ingredient list we could manage while still making our pancake extra tasty.  Most of the mini-chefs ate it with no other adornments; some needed just a touch of maple syrup. Personally, I could envision a dollop of local creme fraiche if you’re a little devil this year or, if you are a little angel, perhaps a similar dollop of greek yogurt.  For more protein, add 1/2 c. grated cheddar cheese or gruyere.  Still, there is something to be said about this pancake in its simplicity.

It’s a knockout brunch dish by the way.  And ghosts love it, too.

Big Apple Pancake

• 4 eggs, room temperature
• 1 c. milk, room temperature
• 2 t. vanilla
• 1 t. fresh ginger, minced
• 1 c. flour
• 1/2 t. nutmeg
• 2-3 apples, washed well, cored, and very thinly sliced
• zest from 1/2 small lemon (use organic)
• juice from half a small lemon
• 2 T. sugar
• 1 t. ground cinnamon
• 3 T. butter, room temperature

1. Preheat your oven to 425 degrees F.
2. Place a 9 or 10-inch cast-iron skillet into the oven to heat up while you prepare the batter.
3. Into an UNPLUGGED blender have your mini-chef pour the eggs, milk, vanilla, ginger, flour, and nutmeg.
4. Place the top on the blender, plug the blender in, and whir the ingredients till completely smooth, about a minute or two.
5. In a medium bowl, combine the apples, sugar, cinnamon, lemon zest, and lemon juice.  Toss with your hands or, gently, with a wooden spoon.
6. Big Person: Keeping the mini-chefs well away from the hot skillet, pull it out of the oven, and place the butter inside to melt, using a rubber spatula to coat the bottom and sides.
7. Add 1/2 the apple slices to the pan, pour the batter on top, and then add the rest of the apple slices on top.
8. Place the pan in the oven and bake for 30-35 minutes, or until the cooked through.
9. Turn on the broiler for just a minute to brown the top of the pancake.
10. Let the pancake cool a bit and serve topped with maple syrup or a sprinkling of confectioner’s sugar and/or serve alongside creme fraiche, greek yogurt, or a hunk of cheddar cheese.  Enjoy!