caramelized brown sugar
Recipe, please?
I did try self-help a.k.a. Google, but nothing looks close to that.
I so rarely eat breakfast but you guys are showing me the error of my ways…
I don’t really have recipes.
But it’s basically your standard Dutch apple pancake using cast iron skillet (apply layer, batter, spices, sugar, butter), baked in oven at around 450F for about 20-25 minutes, but right before it’s done pull it out and pour some caramelized apple sauce over it, then put it back in under the broiler for about 1-2 minutes.
Caramelized apple sauce basically is melted butter, apple slices, brown sugar, cinnamon, simmer for about 5-6 minutes, then bring to boil to thicken to desired consistency.
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Leftover Tsukune meatballs with Shin Black ramen, doctored up with aromatics and a lone hard-boiled egg.
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CCE - here’s my version of baked apple pancake. Most often I’ll make a 1/2 or 1/3 recipe in a 9-inch pie plate as breakfast for two.
Baked pancake with apple
6 eggs
1 1/4 c milk
1 c flour
3 T sugar
1 tsp vanilla
1/2 tsp salt
1/4 tsp cinnamon
1/2 c butter
2 apples, peeled and thinly sliced
3 T brown sugar
Preheat oven to 425 degrees F. Position oven rack in middle (this dish rises 4 - 6 inches above top of pan). Peel and slice apples. Melt butter in a 12 inch quiche pan or a 9 inch x 13 inch baking dish in the oven. Arrange apple slices in pan and return to oven until butter sizzles (about 5 minutes). Do not let butter brown. While butter & apples are in oven, in a blender (or a bowl and use a whisk), mix eggs, flour, sugar, vanilla, salt and cinnamon until blended. Remove dish from oven and immediately pour batter over apples. Sprinkle with brown sugar. Bake in middle of oven approximately 20 minutes or until puffed and golden brown. Serve immediately.
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Huevos Picados con vegetales y refritos. Platano maduro a la paradilla with cinnamon and Crema Salvadorena.
Salvadoran style scrambled eggs (literally ‘chopped’) w/tomatoes, onions and bell peppers - no hot peppers.
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Many Thanks!
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Leftover chive crepes from the freezer, filled with a little ham and havarti, sliced deli thin. Heated on a cast iron pan until warm and melty. Homemade apple jelly on top.
So good!
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It’s amazing how comforting the combination of flour, eggs and sugar can be.
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Speaking of flour, eggs and sugar…
Lemon waffles this morning! It was my first time using a waffle maker in at least a decade and I really like this one. The waffles were lovely and fluffy. I topped them with homemade lemon curd and squirty cream.
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Purty and I guess tasty, too!
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Very! Thank you 
Breakfast pizza for Pi day. A commercial frozen thin-crust veggie pizza with my additions of cooked scrambled eggs, bacon and diced deli ham before baking.
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Pi Day for brunch and dinner. Spinach and mushroom quiche for brunch and mushroom and brie hand pies to go with the Great Northern Bean soup for dinner. No sweet pie for dessert.
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Any links or tips for the mushroom and brie hand pies? They sound terrific!
The original recipe calls for a cream cheese dough. I make a short cut most times with purchased pie crust rounds.
For 9- 3" hand pies ( they fit in my hand, not big honkin’ pasty sized) you’ ll need:
• 1 pie crust round
• about 3/4 cup of finely chopped 'rooms ( I use a mix of cremini and hydrate some varieties from my
dried mushroom collection) sautéed with a bit of yellow or white onion in a bit of butter.
• a dash of dried thyme added into the mushroom mix
• a. small spoon of ap flour mixed into the mushroom, onion, thyme mix.
• abput 1/3 small brie round, cut into small dice or sliced into 9 strips
• 1 egg, beaten well to use for sealing and egg wash
Cut out 3" circles from pie dough. Re-roll scraps if necessary to make 9 circles. Place a small amount ( I divide the mixture for the amount of circles) of mushroom mixture onto each circle, top with a small amount of the brie or a strip. Fold each round carefully in half over the mixture, then crimp and seal edges using some of the egg wash. The dough can be stretched a bit to accompany extra filling. Brush each top with the remaining egg wash. Poke one or two holes in the top with a skewer or the tip of a sharp knife. These hand pies will be the size of a potsticker.
Bake on a lined baking sheet at 425° for about ten minutes on the middle rack, rotating once until a gorgeous golden brown color. Cool briefly and serve warm, asap.
I’ve made this recipe many ways, including making larger ‘hand pies’ with sliced mushrooms and more brie, but not as large as a typical Cornish pasty. I have also made great quantities for parties. I’ve made them with phyllo dough, too. Enjoy, they are a wonderful as an appetizer, too.
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