Baked Apple Pancake

_MG_5183 _MG_5208For many people, autumn is the best season of all. (Apple cider! Plaid! Falling leaves!) Summer will always have my heart, but I must say that I do love the beginnings of fall – the first night when you really need a blanket, those first crisp apples and pears, and being in the Northeast, the beautiful autumn colors. Since it seems like now it is officially the end of summer, I have decided to embrace it –and what better way than with apples?

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_MG_5200Pancakes aren't my favorite (I've always been more of a french toast kind of girl), but since Ari loves them I try to make them every now and again. I had picked up a few apples last weekend at the farmer's market, and while I love eating them sliced with a little peanut butter, how can you say no to adding a little butter and sugar? This baked "pancake" tastes indulgent and yet is surprisingly healthy, thanks to very little sugar and the addition of whole-wheat flour. A perfect fall breakfast (or dessert)._MG_5210

On a side note, does anyone else only like sliced apples? I can never eat them whole. Or is it just me?

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Baked Apple Pancake (adapted from Food & Wine)

2 tablespoons unsalted butter 2  apples, halved, peeled, cored and sliced 1/2 inch thick (I used Honeycrisp) 3 tablespoons brown sugar 1 tablespoon freshly squeezed lemon juice 1/4 cup pure maple syrup, plus warmed syrup for serving 1/2 cup all-purpose flour
1/2 cup whole-wheat flour 1 teaspoon baking powder Pinch of salt 4 large eggs, separated 1 cup milk
  1. Preheat the oven to 375°. Melt the butter over medium heat in a large skillet. Add the apples, 1 tablespoon of the sugar and the lemon juice and cook over moderately high heat, stirring occasionally, until the apples are golden, about 6 minutes. Add the 1/4 cup of maple syrup and simmer over low heat until thickened, about 1 minute. Spread the apples in an even layer and remove the pan from the heat.
  2. In a medium bowl, whisk the flours with the baking powder and salt. In a measuring cup, whisk the egg yolks with the milk and the remaining 2 tablespoons of sugar. Whisk the liquid into the dry ingredients.
  3. In a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until firm peaks form, about 2 minutes. Fold the beaten whites into the batter and scrape it over the apples; spread the batter to the edge.
  4. Bake the pancake in the upper third of the oven for about 20 minutes, until it is golden, puffed and set. Let the pancake cool for 5 minutes. Run a knife around the edge to loosen the pancake, then invert it onto a serving plate. Replace any apples that may have stuck to the pan. Cut the pancake into wedges and serve at once with the warmed maple syrup.