Our family has been keeping the tradition of pancakes for supper on the night before Ash Wednesday for many years. Even though all the children are away from home now, Laurie and I still kept up the tradition this year. Since we could indulge our more adventurous tastes, I made baked apple & pecan pancakes, based on a recipe from The Inn Cookbook.
Preheat oven to 450 degrees
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
3 teaspoons sugar
1 teaspoon cinnamon
Add 1 - 1/3 cups milk
3 eggs, beaten
pecans (about 1/2 cup)
peel, core and slice two granny smith or other tart apples
heat a cast iron skillet on the stove, add 2 Tablespoons butter, and brown half the apple slices. Add half the batter, then pop in the oven for 7 minutes. At the end of the 7 minutes, turn out on a plate, then slide back in the pan to cook on the other side for another 6 minutes.
If you have two cast iron skillets, you can do both pancakes at once. Otherwise, put the finished pancake on a warming plate and cook the second one.
Sprinkle the finished pancake with brown or demerara sugar and serve with maple syrup.
We added Canadian Bacon to the meal in honor of the Olympics this year : )
And that will be the last of eggs I eat until Easter!