Baked Apple Family Style pancakes

There'll be no Roundup this week as I spent the past 4 days in bed with the flu. It wasn't very inspiring. But last night's outing to see Bridesmaids at the James St. cinemas definitely restored me to good spirits - I can't remember the last time I laughed so hard in a movie. Since I'm back in {almost} fighting form and in a Mowielicious mood, I thought I'd treat the family to a version of this baked apple pancake recipe. They came out pillowy soft, lusciously moist, and sweet enough to serve with tart Greek yoghurt and no extra syrup {although Mr. Spring put some on his anyway}. Plus, baking pancakes in a casserole dish means everyone's breakfast is ready at the same time, and they're much harder to burn!

It seems counter-intuitive, but it's always best to bake with the tartest apples because the low sugar content means they soften and cook down in a way the sweeter varieties just don't. PS: how fun is my new fire-engine red colander!?!

Preheat the oven to 220˚C. Mix 4 peeled and sliced apples with the juice of 1 lemon, 1tsp vanilla paste and 3 tsp brown sugar.

Melt  about 4 tbs butter in a large pan and add the apple mixture. Stew for 5 minutes and enjoy the scent! Spoon the softened apple pieces into a baking dish.

Mix 3/4 cup flour (I used whole wheat), 2 tbs sugar, a pinch of salt, 5 eggs and 1 cup milk to form the pancake batter. Fold under any buttery mixture remaining in the pan. Pour the batter over the apples and bake for 20 to 30 minutes, or until golden brown. Serve straight away!

Catherine Roberts