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Twenty years ago, my husband planted two apple trees. They have never yielded any fruit until this year. I have made pie, crisp, and applesauce out of the few apples I was able to pick before the squirrels devoured the fruit.

“I stopped bothering to spray the trees years ago, because there was no fruit,” he said.

“When do you spray?”

“After the flowers die.”

“What do you spray the trees with?”

“Arsenic.”

Arsenic? Well, that’s one way to keep the squirrel population down. “What about eating arsenic-laced apples?”

“Wash them,” he responded, “…or save them for special guests.”

So our crop of apples is very small since the squirrels like to take one bite out of many apples, but at least the apples are arsenic-free. I can now freely enjoy the apple skin. And our honeybees clearly enjoyed the apple blossoms this spring.

For breakfast this morning, I used our apples to make the German Apple Oven Pancake:

  • 3 strips of bacon
  • 3 small apples, peeled and sliced
  • 1/4 cup maple syrup
  • 3 eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/2 cup flour

In an oven pancake pan, cook the bacon until crisp. Remove the bacon and chop. Pour off most of the drippings. Add the apples to the same pan and saute on medium heat until tender-crisp, about 2 minutes. Add the maple syrup and bacon. Whisk together the eggs, milk, salt, and flour and pour over the apples. Place the pan in a 425-degree oven and bake for 10 minutes. Serve immediately.


2 Comments for “Yeah for Apples: Oven Pancake Recipe”  

  1. Kelly

    Heehee. Great story!

    And that recipe sounds delicious!

    I bought apples, the first I’ve seen this year, at the Alton farmers market last weekend. I made a tart tatin that was…less than stellar. Guess I’ll have to try again, since that was my first attempt at tatin!

  2. Anne

    Thanks. The secret to tarte Tatin is to caramelize the apples in the sugar-butter combination on top of the stove. Then the juice in the apples will boil away and concentrate the caramel flavor. I halve the apples, not slice them, so that they have a nice shape after the dessert is unmolded.