Baked Apple Pancake with Cider Syrup

I like to make a fuss over birthdays. It's sad to eat a mediocre meal on a special day, so I do a little something extra for breakfast as well as dinner. But I also want to avoid spending the entire day slaving at the stove and making mounds of dishes.

This baked apple pancake was a simple way to kick start a special day. It tastes much like a dutch baby and is loaded with cinnamon apples! And get this, you don't even need to peel them! Unless you have one of those nifty apple peeler/slicer thingies, peeling is a total drag.

So get this—the baked pancake itself is actually light! Cut into six slices, it's a mere 166 calories. Now, the cider syrup—not as light, I admit. But a little goes a long way with this stuff! And what it may lack in lightness it makes up for in dreaminess! You guys, this a fabulous fall breakfast.

Baked Apple Pancake with Cider Syrup

Adapted from Pinch of Yum

Servings: 6 (or 4 for bigger slices)

Calories: 166

Fat: 6.6 g

Carbs: 23 g

Protein: 6.4 g

Sugar: 11 g

Ingredients:

Apple Pancake

• 1-2 large apples (unpeeled)
• 2 tablespoons packed brown sugar
• 1 tsp cinnamon
• 4 eggs
• 2/3 cup milk (I used 1%)
• 2/3 cup flour (all-purpose, whole wheat, bread flour, or combo)
• 2 tbsp applesauce
• 1 tbsp sugar

Cider Syrup

• 1 cup sugar
• 2 cups apple cider
• 2 cinnamon sticks

Start by making the syrup. Bring the apple cider, 1 cup brown sugar, and cinnamon sticks to a boil. Reduce heat and simmer about 30 minutes, until reduced by about ⅓. Don't expect it to get thick—it's meant to be pretty thin, kinda like maple syrup. Set aside and let cool.

Preheat the oven to 350. Combine the apples, brown sugar, and cinnamon. Arrange in the bottom of a 9-inch pie plate sprayed with baker's spray (the stuff with flour in it) or grease it with butter. Be generous here! (I wasn't and it gave me a little trouble coming out)

Whisk the rest of the ingredients until just combined and pour the mixture over the apples. Bake for 15-20 minutes, or until top is browned and set. Remove from oven and let cool for 5-10 minutes.

Using a knife, loosen the edges of the pancake from the pie plate. Invert onto a serving platter and sprinkle with powdered sugar. Drizzle with the cider syrup and serve more on the side!

Virginia is gorgeous in the fall. The leaves are changing but the weather is still so pleasant! Gradon and I rode our bikes around town today and sat on a bench admiring UVA campus. Work and school has been busy, so we've really taken the weekends to relax. Last weekend, we visited a pumpkin patch and took a hayride around a local farm. We ate chili dogs, fed the goats and enjoyed the wide open spaces. It's so nice to get outside this time of year!