Prep Time: about 15 minutes, 20 minutes to bake
Author: Penzeys! (the best spice shop EVER!)
Note: These puffy pancakes are as light as air and a tasty treat for a fall morning! But, they are good in the summer, in the spring and in the winter too! Try them with blueberries if you are feeling brave.
1/4 C butter (1/2 stick) divided
1/4 t pure vanilla extract
3/4 C all-purpose flour
3/4 C milk
1/2 t salt
2 medium baking apples, peeled and thinly sliced
3 T cinnamon/sugar mixture (1 1/2 T sugar and 1 1/2 T cinnamon)
1. Preheat oven to 400 degrees F. Divide butter evenly between two pie pans and put them in the oven to melt the butter. (It will melt fast so be ready for the next steps!) Rotate the pie plates until the butter coats the bottom and the sides.
2. In a 4-Cup measuring cup/bowl, beat eggs, vanilla, flour, milk, and salt for 1 minute. Toss the sliced apples with 2 T of the cinnamon sugar. Arrange 1/2 of the apple slices in each pan so they cover the bottom in pretty much a single layer. Pour 1/2 the egg mixture over the apples in each pan. Sprinkle with remaining cinnamon sugar mixture. Bake until puffed and golden brown, 20-25 minutes. Serve right away, while still puffy, with warm syrup.