My Grandmother's Recipe: ‘Old Time Egg Pancake’

When we reach this time of year when the days are starting to give way to the evenings more quickly, the slightly cooler nights invite back warmer choices of food. It’s not yet time for full fall fare, but dishes with oven time seem reasonable again. This is the time of year my grammama used to start making what she called an ‘Old Time Egg Pancake’, a type of light fluffy big pancake, that hints at the essence of a Yorkshire pudding or Popover. She would bring out her favourite cast iron pans and double up the recipe, cause it was a breakfast/brunch that the family would scramble to scoop up fast. Although it’s perfect plain, it's best with a dusting of cinnamon & sugar. Enjoy!

You need:

• 3 eggs
• 1/3 cup milk
• 1/3 cup flour
• 1/4 tsp salt
• 2 Tbsps butter
• 1/4 cup thinly sliced apples.

How to:

• Start oven about 10 minutes before baking, set to moderately hot (400F), and place a deep cast iron pan into oven to heat.
• Beat eggs slightly.
• Add milk, then combine flour & salt, beating with a mixer.
• Pull pan out of oven (careful - hot!), and place butter in pan, tilting it in all directions to cover the surface of the pan.
• Quickly turn egg mixture into the hot skillet and sprinkle apple slices over top.
• Bake uncovered for 20 minutes. Remove.
• Serve immediately with a sprinkling of cinnamon and sugar.

Yum!!!