Adapted from Mom's Big Book of Baking, by Lauren Chattman (Harvard Common Press, 2001) by Karelina Resnick.

These pancakes are really easy and tasty.

INGREDIENTS
½ stick unsalted butter
(1/4 cup)
1 ¼ lbs. apples (about 3 medium), peeled, cored, cut into ¼’ thick slices

¼ c. turbinado sugar

¼ t. ground cinnamon

3 large eggs

½ c. milk

¼ c. flour or spelt flour
¼ c. buckwheat flour (if you don’t have buckwheat, any flour will do)
¼ t. salt

Confectioner’s sugar

DIRECTIONS
1. Preheat oven to 425F.
2. Melt butter over medium-high heat in an ovenproof 10-inch skillet. Add apples, granulated sugar, and cinnamon and cook, stirring occasionally, until the apples begin to brown and most of the juices have evaporated, 5to 7 minutes. Remove skillet from heat.
3. Combine eggs, milk, flour, and salt and beat until smooth.
4. Spread the browned apples evenly across the bottom of the pan. Pour the batter over the apples. Place the skillet in the oven and bake until the pancake is golden and puffed, 18 to 20 minutes.
5. Remove the pan from the oven and let the pancake rest in the pan for 5minutes. Sprinkle with confectioner’s sugar, cut into wedges, and serve immediately.

Options
Add ¼ c. currants or raisins or nuts (cook with apples) or 1 T. orange peel (add to cooked apples) or any combination.

Serve
Serve with butter and maple syrup or your favorite fruit sauce – orange sauce is good with the orange peel.
Serves 4-6.