Okay, they are a great treat any time of the year.
But I think they are exceptionally delicious on rainy winter mornings.
This is a tried and true recipe I use from a little cookbook purchased from Lancaster, Pennsylvania, the Pennsylvania Dutch Cookbook.
1 tablespoon organic butter
1/2 cup sifted unbleached organic flour
1 teaspoon sugar
1/2 teaspoon salt
3 organic eggs, well beaten
1/2 cup organic milk
3 sliced organic apples
Preheat oven to 425 degrees F.
Set a 9 inch oven proof heavy pan with heat-resistant handles over moderately low heat.
Melt the butter in the pan and tilt the pan to coat the sides and bottom.
Sift together the sugar, flour and salt.
Beat the eggs and milk together.
Stirring constantly, add the egg mixture into the flour mixture.
Quickly pour the batter into the hot skillet.
Cook the batter for a few minutes over medium heat.
Meanwhile saute the apple slices in a pan until slightly soft.
Then place the pan into the oven and bake at 425 degrees F for about 10 to 15 minutes, when the pancake should be light golden brown and the top springs back when lightly touched at the center.
Remove the pancake to a warm platter and scatter the apple slices over the pancake.
Serve with maple syrup.
I like the formations in the baked pancake.
They are different every single time.