Monday, Octber 25th, 2010

Breakfast: Cheerios with bananas
Lunch: leftovers
Dinner: German Apple Pancakes with hashbrowns
Eva has a half day of school today and tomorrow because of Parent/Teacher Conferences. So I still had to pack her a snack, which was peaches, strawberry go-gurt, and a few vanilla wafers.

German Apple Pancakes (click for a printable copy)
1 cup milk
2 large eggs, at room temperature
3/4 cup all-purpose flour
3 tablespoons granulated sugar
2 tablespoons butter
2 medium cooking apples, cored and cut into 1/4” slices
1/2 teaspoon cinnamon

Preheat the oven to 375 F.
1. Peel, core, and cut up apples.
2. In a large heavy ovenproof skillet over medium-high heat, melt the butter. Add the apples, cinnamon, and 1 tablespoon sugar. Reduce the heat to medium and cook, stirring occasionally, for 2 to 3 minutes or until the apples are softened slightly.
3. While the apples are cooking, in a medium bowl, whisk together the milk, eggs, flour, and 2 tablespoons sugar.
4. Remove the pan from heat. Pour the batter over the apples in the pan. Place the pan in the oven and bake for 30 to 35 minutes, or until the pancake is lightly browned and puffy.
5. Remove the pan from the oven and cut the pancake into wedges. Transfer the wedges to warmed serving plates, dust with confectioners’ sugar, and serve.
Serves about 6

From: The Best of Waffles and Pancakes cookbook

Directions for Skookie Pans:
1. Place pans in oven while it’s preheating.
2. Cut butter stick into 1 tablespoon tabs, then add a tab to each pan.
3. While the butter is melting, cook apples in large pan, then distribute to the littler pans.
4. Make the batter, adding an extra egg.
5. Add batter to the pans, 1/4 cup at a time. It takes a little over 1/2 cup per pan for 6 pans.
6. Cook in the oven for 15 to 25 mins, or until the pancake is lightly browned and puffy. 7. Take out of the oven with it’s hot pad. Sprinkle powder sugar on top and serve.

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