Would you believe I am in my third decade of life on this great earth, and I just learned the story of Johnny Appleseed? We played the Disney cartoon on YouTube for the kids, and I wept like a baby. Walt Disney has a way of doing that, you know. Making people cry during cartoons.
But I was the only one in tears. I think it was something about Johnny traveling the country barefoot that got to me. I once camped in Lake Michigan for a week without shoes, and to this day I am never completely comfortable unless my feet can feel the ground.
So I know we are all ready for something cleansing and healthy after a night of candy collecting and sugar sampling.
So this Apple Pancake is just the ticket for a fresh start. October apples are so full of flavor, I always feel guilty hiding them under piles of sugar pies and butter crisps. So here things are kept straight and simple with just a sprinkle of sugar, a dotting of butter and just enough milk and flour to keep them together.
One Big Apple Walnut Pancake
3-4 medium apples, cored and sliced
1 Tablespoon butter
½ cup all-purpose flour
½ cup milk or almond milk
1/3 cup applesauce
Pinch of salt
For the topping:
3 Tablespoons sugar
3 Tablespoons chopped walnuts
¼ tsp. ground cinnamon
Cast Iron Skillet Directions:
Preheat oven to 425 degrees. In a cast iron skillet, saute apple slices in butter until softened, about 5-7 minutes. While they are cooking, whisk together the flour, milk and applesauce in a bowl. In a separate small bowl, combine the sugar, cinnamon and walnuts. Pour the liquid batter directly onto the apples in the cast iron skillet. Sprinkle the sugar-walnut mixture on top. Transfer to the oven and bake 15-20 minutes.
In an ovenproof dish, such as a pie plate or Quiche plate, arrange the apples in the dish and dot with the butter. Bake for 8-10 minutes, or until softened. While the apples are baking, whisk together the flour, milk and applesauce in a bowl. In a separate small bowl, combine the sugar, cinnamon and walnuts. Remove the apples from the oven and pour on the batter. Sprinkle the sugar-walnut mixture on top. Return the dish to the oven and bake for 15-20 minutes.