still trying to figure out what to do with all the apples. there is a limit as to how much apple sauce one can make, and store. also, as yesterday was certain someone's birthday, i wanted to make something different.
here's what you need:
7dl / 3 cups milk, i used no-fat, any will do
2,5dl / 1 cup sour cream /kermaviili, buttermilk can be used instead
2 tbsps sugar, divided
1dl / ½ cup whole wheat semolina
4dl / 1 2/3 cup all purpose flour
½ tsp salt (or more, up to 1 tsp)
3 tbsp liquid oivariini, or melted butter. here's where you can splurge...more butter, more taste...
½ tsp cinnamon
3 apples, cored and sliced (3mm, i have no idea what that is in inches, thin?)
start by mixing the eggs and sour cream in a smallish bowl, set aside. into a bigger bowl, add the semolina, half the flour and half the milk and mix well with a ballon whisk. pour the egg/sour cream mixture into bigger bowl, mix well. add 1 tbsp sugar, the salt and rest of the flour, mix, then add rest of the milk and mix vigorously. set a side while preparing the apples.
the batter can sit up to an hour in room temperature, or overnight in the fridge.
wash the apples well. now would be a good time to put the oven on, 225C / 430F.
core and slice the apples, discard the top and bottom ends, i ended up needing 20 slices on my 40X30cm (16x12", with 2" rim) oven pan. you could also divide the batter between 2 smaller oven pans bake in batches in a cast iron pan
into a medium bowl, add 1 tbsp sugar and the cinnamon and the apple slices, mix carefully with your hands trying not to break the slices.
place the oven pan into the hot oven for 5 mins, take out and pour 2 tbsps of oivariini / butter onto the hot pan. then place the apple slices on pan, place in the oven for another 5 mins
after 5 mins, take out the pan and carefully pour the batter onto the apples, and with even more care, place the pan back into the oven for 25 mins, or until golden / darkish brown (i like mine barely brown, some people want their's darker...)
if you've done everything approximitely right, this is what you'll take out of the oven. sometimes the batter puffs up even more...
let the pancake cool for 5 mins before cutting it into 12 pieces (i'll let you do the math as to how...) with the help of a spatula, pick up the slices and place them upside down (to show the apple slices) on a serving plate, or any dish to store them. this particular dish has a plastic cover so i put mine there, saves on the washing up...
now, to serve this you could go spartan and eat as is, or go my way and get your maple syrup out. ice cream works well, too...
also, you could serve this for breakfast by frying up some bacon as a side kick... or bake the pancake with bacon sans apples, sugar and cinnamon, or use breakfast sausages, or any veggies for that matter!