Ah, iPhone, how I love you! While your camera is not exactly a fancy-schmancy Nikon D-70, the ease and convenience are a godsend for those of us who often find ourselves too lazy to deal with the whole rigamarole of uploading photos. A blog post with no pictures is very sad, but a post with an iPhone picture? I can live with that now and then.
Four months into our new lives as adults with two jobs, a mortgage, car payments, and the like, we’ve settled into a routine. Well, as much of a routine as we can muster with Dylan’s surgical intern schedule. Given the fact that they literally hold lives in their hands, it is more than a little alarming to think about the hours that surgeons keep and the chronic sleep deprivation they face. They are now limited to 80 hours of work per week, but in generations past, no such protections existed. Rest assured, your surgeon can no longer legally work more than a 27 hour shift. Is that reassuring? Just wondering…
In any case, Dylan is often on call on the weekends, meaning that he goes in to work at about 5 am on Saturday and arrives home in a semi-stupor in the late morning on Sunday. He is usually in charge of putting together delightful Sunday breakfast treats, but on those mornings, he is often barely functional. So Maddie and I are now in charge and we try to pull something together right before he gets home so that its hot and ready to eat. (My, don’t I sound domestic!)
Tis the holiday season, of course, and so this past weekend I dug into the Epicurious archives and found this recipe for gingerbread pancakes with butterscotch apples. I wouldn’t blame you if your teeth started aching just looking at the photo and the recipe- this is definitely not the meal for those who prefer their breakfasts savory. But for those of us who love a good pancakes with a little autumnal flair, these gingerbread pancakes with their yummy apple topping are worth it. And while I don’t know Sara Moulton, who first authored this recipe, I can fully support putting a sweet breakfast treat in a cookbook on weeknight meals. Breakfast, lunch, or dinner, these are a winner.
Gingerbread pancakes with butterscotch apples (serves 2-4)
(from Sara’s Weeknight Meals by Sara Moulton via Epicurious)
2 tablespoons unsalted butter
2 large Golden Delicious apples (about 1 pound), peeled and sliced
1/4 cup packed light brown sugar
1 tablespoon fresh lemon juice
1 1/4 teaspoons ground cinnamon
1/2 teaspoon table salt
1 1/2 teaspoons vanilla extract
3/4 cup unbleached all purpose flour
1/4 cup granulated sugar
1 1/2 tablespoons ground ginger
1/2 teaspoon baking powder
1 large egg
3 tablespoons molasses
3 tablespoons vegetable oil, plus more for cooking the pancakes
1. Preheat the oven to 200°F. Melt the butter in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the brown sugar, 2 tablespoons water, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Cook until the mixture bubbles. Remove from the heat and stir in the vanilla; transfer to a serving dish and set aside.
2. Meanwhile, in a small bowl stir together the flour, granulated sugar, ginger, remaining 1 teaspoon cinnamon, the baking powder, and remaining 1/4 teaspoon salt in a small bowl. Combine 1/4 cup water, the egg, molasses, and 3 tablespoons oil in a glass measuring cup; add to the flour mixture and stir with a fork until the mixture is just combined but not smooth. Add additional water if necessary to reach the consistency of pancake batter.
3. Brush a nonstick skillet with a little oil; heat over medium-low heat. Add the gingerbread mixture to the skillet a generous tablespoonful at a time and spread to make a 2 1/2-inch round; cook until lightly browned, about 3 minutes. Turn and brown on the other side, 3 to 4 minutes. Repeat until all the batter has been used. Keep the pancakes warm in the oven until all have been cooked.
4. To serve, divide the pancakes among dessert plates and top each serving with some of the apples.