I Aint a Gonna Admit It

Summer is sadly over here in Maine. How do I know? Well, the winter clothes are being stocked at every single department store around. These same stores have run out of chlorine tablets to help get rid of the week old algae in my pool and already I see Halloween costumes for sale. That MUST mean it is time for hot breakfasts now, right? If it is, you can’t beat this hot one below. Try it with my tip at the end, you may be a convert once you try it.

Apple Pancakes with Vermont Sweet Sauce

Pancakes:

1 ½ c. flour
1 T. powder
1/2 t. salt
3 T. sugar
1/4 t. nutmeg
1 egg
3 T. butter or margarine, melted
1/4 t. vanilla
1 c. milk
2 apples, grated

Vermont Sweet Sauce:

2 large apples, peeled, cored, and diced
2 t. butter or margarine
1/4 c.  real maple syrup
1/8 c. corn syrup

For pancakes, combine flour, baking powder, salt, sugar, and nutmeg in mixing bowl. In a separate bowl, mix egg, butter, vanilla, and milk. Combine both mixtures stirring only until blended. Fold in grated apple. Bake on a lightly greased skillet over medium heat. When batter is full of holes, turn to brown on other side. Turn pancakes only once while cooking.

For sauce, melt butter in a nonstick skillet over medium-high heat. Add apples and sauté until just brown, about 2 to 3 minutes. Add maple and corn syrup to apples and stir gently. Let cook another 2 to 3 minutes or until mixture thickens. Serve with Apple Pancakes.

Want something different? Take a couple ounces of extra sharp cheese and grate it over these fruity, enticing pancakes. THAT, my friends, is a Yankee breakfast. It reminds me of the breakfasts my Dad told me he had growing up, and his father before him, and so on. I vaguely recall Mom making Custard Pie when I was a kid and Dad and all of us sitting at the breakfast table before school with that pie sitting smack dab in front of Dad. Yes, thoswe were the days when families gathered at the table, even for breakfast.