I’ve mentioned before my love for all the agriculture in Virginia. During the fall, that means loads of apples. I’ve been scooping up different varieties at the farmers market the past few weeks, and we’re planning to go apple picking soon. It’s easy to get obsessed with pumpkin this time of year (says the person who was looking for pumpkin at the end of August), but apples definitely deserve a place in the fall spotlight.
This pancake is the epitome of a perfect fall breakfast. Warm apples, cooked in cinnamon and brown sugar, are enveloped in a batter that’s light and crisp at the edges and custardy in the center. The first time we made this, I was afraid the apples would turn mushy, but slicing them 1/2-inch thick prevents that from happening. You can use any variety of apples in this, but I especially like how tart apples balance out the sweetness of the pancake. It’s delicious on its own or sprinkled with a dusting of powdered sugar.