Bob's Red Mill Friendsgiving Brunch

PREP TIME: 5 MINUTES • COOK TIME: 35–40 MINUTES This one-pan wonder comes from Becky Sue of Baking the Goods . A fluffy layer of eggy, puffy pancakes meets luscious cinnamon-spiced apples! INGREDIENTS 6 Tbsp Butter 2 large Apples, sliced ¹⁄ 8 -inch thick ¹⁄ ³ cup Bob’s Red Mill ® Brown Sugar 1 Tbsp ground Cinnamon 1 tsp fine Sea Salt, divided 6 Eggs, at room temperature 1 cup Whole Milk, at room temperature 2 tsp Vanilla Extract 1 cup Bob’s Red Mill ® Unbleached All-Purpose Flour 1–2 Tbsp Powdered Sugar INSTRUCTIONS Preheat oven to 400°F and add butter to a 9 x 13-inch cake pan or baking dish. Place in the oven as it warms, just until the butter has melted. Remove and set aside. Add thinly sliced apples, brown sugar, cinnamon and ½ teaspoon salt to melted butter. Toss and spread apples evenly over the bottom of the pan. Return to the oven and bake for 15 minutes, until the apples have softened. In a blender or by hand, vigorously whisk eggs, milk, vanilla and remaining ½ teaspoon salt together until light and frothy. Blend in flour until combined. Set aside until apples have finished baking. Pour batter into the hot pan directly over the baked apples. Carefully transfer back to the oven and bake for another 20–25 minutes, or until the edges have started to brown and the center has puffed up and set. Sprinkle liberally with powdered sugar and serve immediately with butter and maple syrup. Recipe Notes: If you have a Silpat mat, it helps to line a baking sheet with the mat and place the cake pan on top to keep from sliding around and protect from any over spilling in the oven. Makes 12 servings. APPLE BOTTOM HOOTENANNY PANCAKES