I’ve been talking a lot in my yoga classes about making life just 10% easier, there is plenty that is hard in the world and there is plenty we might be over-efforting on. Sometimes we just need to be a little easy… and this breakfast looks grand but is one of the easiest things to make. One pan, and just a few minutes of active work. I find it feeds 3-4 peeps, depending how hungry your crew is. I would love to credit this recipe, but I have no idea where I found it, I’ve been using it for years.
2 apples or pears cored and sliced
1-2 Tbsp. oil
1-2 Tbsp. butter
1-2 Tbsp. sugar or honey
Cinnamon (to taste)
3 large eggs
3/4 cup all-purpose OR gluten free flour (I use Bob’s Redmill 1 to 1)
3/4 cup milk
Preheat the oven to 450°F.
In a 10″ ovenproof skillet, sauté the apples in the oil and butter over medium for two minutes. Sprinkle them with the sugar and cinnamon and cook until they start to turn golden. Remove them from the heat.
Whisk together the eggs, flour, and milk. Don’t worry about getting all the lumps out. Pour the batter over the apples in the skillet and put it in the oven. (If you don’t have an ovenproof skillet, pour the sautéed apples into a pie plate and pour the batter over them.)
Bake for 20-25 minutes, until the pancake is puffed and golden. Cut it into wedges and serve warm, sprinkled with icing sugar if you like and a drizzle of maple syrup.