I’m having serious issues with breakfast. For some reason, lately, I just can’t bring myself to make it! You guys know I LOVE LOVE LOVE breakfast. I’m all about trying different breakfast things — breakfast quinoa, stuffed french toast, pancakes — but lately my mornings look like this: wake up, lay in bed, drink the kombucha Derek brings in for me, drink the coffee Derek brings in for me (aaw), get out of bed, proceed to not eat breakfast until I feel like I’m going to die and/or NEED to brush my teeth. Then I finally eat a piece of toast with a slice of cheddar cheese on it. Weird? Weird.
This is not like me, I know. We’ve somehow gone from a dedicated eggs-or-oatmeal family to a last-resort-cheese-toast family. Something has to change!
This pancake was my solution to breakfast one day last week — granted I made it around noon, and nearly didn’t make it through taking pictures before NEEDING to eat it. This is one of those pancakes you order at The Original Pancake House (my FAVORITE) and proceed to bust your gut from eating it so quickly. Not that I speak from experience or anything…
Really though, this thing was DELICIOUS. Is delicious. Also, I couldn’t eat the whole thing in one day so I actually had a pre-made breakfast the next day (and the day after that!): it was just as good the next day.
The great thing about this pancake is that it really is light and fluffy, so you don’t feel awful for eating a few big slices of it. It doesn’t sit like a lead weight in your belly all day — WIN!
Seeing as tomorrow is Saturday, the king of all breakfast days, you should definitely pick up some apples tonight in order to make this tomorrow. Your belly will thank me!
- 2 Tbsp unsalted butter
- 2 Golden Delicious apples, halved, peeled, cored, and sliced ½ inch thick
- 3 Tbsp sugar
- 1 Tbsp fresh lemon juice
- ¼ cup pure maple syrup, plus more for serving
- 1 cup all-purpose flour
- 1 tsp baking powder
- pinch of salt
- 4 large eggs, separated
- 1 cup milk
- Preheat the oven to 375 F.
- In a large, oven-safe skillet melt the butter. Add the apples, 1 Tablespoon of the sugar, and the lemon juice. Cook over medium-high heat until the apples are golden, about 6 minutes.
- Add the ¼ cup of maple syrup and simmer until thickened, about one minute.
- Spread the apples in a single layer in the bottom of the pan, and remove from the heat.
- In a separate bowl, combine the flour, baking powder, and salt. Set aside.
- Combine the egg yolks and milk, beating until combined. Pour into the dry ingredients and mix to combine.
- In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold into the other batter mixture, then spread evenly over the apples.
- Bake in the upper third of the oven for 20 minutes, or until golden. Let cool for 5 minutes before running a knife around the edge and inverting onto a serving plate.
- Serve with warmed maple syrup.
0
Ooh! I know what I want for my next breakfast (er, my next breakfast that isn’t just coffee, anyway).
I made this yesterday – it was delicious and surprisingly easy.