Apple Pancakes

It is so fall.

I love fall.

For so many reasons.

Slate gray sidewalks with brilliant red and yellow leaves pressed onto them.

Lemon yellow leaves, thin as paper, shaking against a brilliant blue sky.

Fat pumpkins in front of every single grocery store, waiting to be carved (or painted...I like to paint them).

The subtle stink of rotting, wet leaves and moss.

Fog on the hills.

Boots and tights and warm, wooley hats.

Scarves and brightly colored coats.

And food. My lord, the food.

Apples corn squash zucchini pears blackberries tomatoes peppers eggplants cinnamon cardamom and fennel and did I already mention...apples?

Soups and stews and pies and cookies and chili and hot chocolate and roast beef.

All the best of the harvest season with just a touch of the sweet, sweet holidays to come.

Thanks, October.

Apple Pancakes (adapted from Smitten Kitchen)

2 eggs, well beaten
1 1/2 cups of milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 medium apples, peeled and coarsely grated
Vegetable oil, for frying
Maple syrup and butter for topping

Mix the eggs with the milk or yogurt in a large bowl.

In a smaller bowl, whisk the flour, baking powder, salt and sugar together.

Combine the wet and the dry ingredients and stir in the apples and whatever other flavorings you see fit.

Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional few minutes.

Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.