This pancake, a fancy cousin of the puffy Dutch baby, is filled with cinnamon spiced apples and baked in the oven. More custard than cake, this breakfast is sure to warm the belly and is perfect with a side of bacon or sausage.
These buttermilk pancakes will take mere seconds longer than preparing an instant mix, but the leftovers will even keep in the fridge for up to a week. Just pop them in the toaster and you're good to go! Milk will make an okay pancake, but not a fabulously tangy one. Buy a quart of buttermilk and then plan to make corn bread with the leftovers. These pancakes are not sweet and we don't put fruit in them while they're cooking, but we do slather them with jam and syrup afterwards.
These pancakes are special enough for a holiday, but simple enough for everyday. Get Alison Needham's great recipe here.