Usually I make Jimmy make breakfast. I am always on dinner duty, so breakfast is his deal. 

Usually what comes out is various combinations of bacon and eggs. 
So today, I was feeling something else. Something a little cozier, a little more festive, and a lot sweeter. Salty sushi dinner calls for a sweet breakfast. Like a delayed dessert.
I did what I usually do: look at a few recipes and then make something up out of them. The women in my family tend to do this, which started way back from my great grandmother’s recipe books which specified “a certain amount” of this or “a dash” of that. 
Today, I went for a traditional German baked pancake, with a little sugar-y apple topping baked right on. Let me just say…
It was delicious. 
I mean, it is basically an egg souffle with apple pie filling on top, how can it not be?
I will give you a really brief breakdown of the process but, like I said, I pretty much just winged it.
Heat oven to 400F. 
Melt 3 T butter in a pyrex dish (5×9) inside the oven as it heats.
In a mixing bowl, combine:
1/2 c flour
1/2 c milk
2 eggs
a splash of vanilla
a splash of Gran Marnier (optional)
I also added a large pinch of baking soda to make it really fluffy and light.
Once the butter is melted, add the batter to the baking dish and return to the oven for 10-15 minutes.
In the meantime, combine in a bowl:
1/4 c brown sugar
1/4 c granulated sugar
a bunch of cinnamon (I have no idea how much….until it smells right)
Chop up one apple into thin slices, then quarter the slices.
Melt 1T ish of butter in a pan and add the apples, sauteing them until tender. 
I then added a dash of cinnamon and a splash of Gran Marnier (the family cooking booze of choice) and let that cook in a bit.
After the pancake has been cooking for about 15 minutes, the edges should be nice and puffy and starting to brown. Pull it out of the oven and top first with a layer of the apples and then cover with the cinnamon-sugar mixture (I used almost all of the mixture, and it was a bit too much, so add however much you want, depending on how sweet you want it).  Return to the oven for another 15 minutes. 

When it is done, the edges will be nice and golden, the topping caramelized, and the center feeling firm when stuck with a knife. Let it cool for a few minutes and then divide up and serve. This recipe fed the two of us well for breakfast, with no left overs. 
Bon Appetit, mon cheri!
Happy fall eats from Helsinki!


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