In the tradition of what American’s mispercieve as French souffle, this baked pancake could also be called domestically “souffle” though internationally I’d argue it’s not.
I received a set of Penzey’s spices from my mother some time ago and have been slowly making my way through the spices. Since that time, they’ve sent me catalogs, which I am mostly uninterested in and ought to call and have myself removed as I do with everything else–but back to the point, this one had a recipe that looked good.
As an aside, they carry much the same quality and even often from the same suppliers as The Spice House in Chicago, and in fact, the families behind each are closely related (brothers) and it’s some sort of feud that causes them to have seperate and competing businesses. I’d recommend either for a variety of reasons, for online ordering.
Back to the point: There was an eye catching recipe for an apple pancake using their “cinnamon sugar” mixture (it’s the lazy man’s mixtures that turn me off from Penzey’s as a serious cook), and I do have a ton of apples left from my Farm Fresh to You shipment, so I figured hey, why not?
I used half the recipe but the full amount of milk, and made a few adjustments such as making my own cinnamon heavy “cinnamon sugar”, using more vanilla extract than required, and per usual using organic free range blah blah everything. It does taste better to do so, though, most of the time if not for anything else but the care and quality put into it vs mass produce. Half the recipe served 2 of us with nothing else for breakfast, I think this would be a great brunch dish to have a small slice of.
I baked it in a springform pan as we all know about my limited space and I haven’t room to stock both a pie pan and a springform.
Instead of syrup as the recipe suggests, I’d top it with powdered sugar.
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