Do you love pancakes? Hot, fluffy, sweet, heavenly bites of cake submersed in maple syrup; as I write, my mouth begins to salivate and my stomach growls. I usually make pancakes for my family on special occasions such as brunches at the ranch, birthdays or Father's day (as it is my father's favorite breakfast item).
6 tablespoons unsalted organic butter
3 Granny Smith Apples peeled, diced and tossed with 2 tablespoons of lemon juice
1 cup blueberries
2 tablespoons brown sugar
1/2 teaspoon cinnamon
4 eggs lightly beaten
1 cup whole milk
1 cup flour
1 teaspoon each baking powder and baking soda
1 teaspoon vanilla extract
pinch of salt
Confectioner's sugar for dusting
9x13 inch baking dish
Maple syrup to serve
Preheat oven to 425 degrees Fahrenheit with rack in the lower third of oven.
In a small bowl, swift flour, baking powder and soda, along with salt.
Over medium heat, melt 3 tablespoons of butter in a large frying pan. Add apples and juice; cook until tender (5 minutes). Sprinkle over apples brown sugar and cinnamon; stir to evenly combine. Cook for an additional minute and remove from heat.
Using a 9 x13 inch baking dish, place 3 tablespoons of butter and melt in the oven for 3-4 minutes.
Meanwhile, in a large bowl, whisk eggs, milk, and vanilla together well to combine. Add flour mix and whisk slightly to just combine; do not over mix. Remove hot baking dish with melted butter from the oven and spoon apple mix evenly through out bottom of dish. Sprinkle blueberries on top.
Carefully pour batter over apples and blueberry and bake until golden brown for 20-22 minutes. Remove and dust with confectioner's sugar; serve hot along with maple syrup!