3-4 cups thinly sliced apples
2 T butter
1/4 cup brown sugar
1/4 cup cider, more as needed
1/2 tablespoons fresh lemon juice
3/4 teaspoon ground cinnamon or more to taste
1/8 teaspoon ground nutmeg
1/3 c raisins
Preheat the oven to 350
Melt butter in a large skillet. Add the apples, brown sugar, ¼ c cider, lemon juice, cinnamon, nutmeg, and salt. Sauté the apples over medium heat until they are starting to become tender. About 10 minutes.
Move the apple mixture into a glass baking pan. Add more cider or liquid if needed. Mix in raisins. Bake/roast for 15 minutes. Apples should be bubbling and completely tender while still holding their shape.
To prepare in advance for breakfast or brunch: Prepare the two bowls of mix for the pancakes and cover and set aside for the morning.
Refrigerate the liquid bowl and blend one more time in the morning.
Wait until morning to combine the liquid with the dry ingredients.
Sauté the apples in the evening before breakfast and place in the baking pan. Refrigerate until the morning and bake before your guests arrive.
For the carnivore, a little bacon on the side would be a treat.
Recipe by Jenn Borealo, Culinary Specialist
