Oatmeal Pancakes with Roasted Apples

Perfect Variation on the Ordinary and just in time for the Autumn Morning.  Absolutely Delish.

Ingredients:

Apples:

• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons maple syrup, plus more for serving, optional
• 3 large Jonagold or Gala apples (or a combination of both), peeled, cored and cut into 1/2-inch-thick slices

Pancakes:

• 1 1/2 cups rolled oats
• 1 cup buttermilk
• 2 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 4 eggs
• 1 1/2 cups milk
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• Canola oil or melted butter

Directions:

• For the apples: Preheat the oven to 375 degrees F. In a large bowl, toss the apples with the cinnamon, nutmeg and maple syrup. Place the apples in a 9-inch glass baking dish, pour the syrup mixture over and roast until caramelized and soft, stirring a few times, about 30 minutes.
• For the pancakes: Combine the oats and buttermilk in a medium bowl and let sit for at least 15 minutes and up to 30 minutes.
• Stir together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl until combined.
• Whisk together the eggs, milk, maple syrup and vanilla until smooth, and then stir in the oat mixture. Add the wet mixture to the dry mixture and mix until just combined (can be lumpy). Cover and let rest for 15 minutes.
• Place a nonstick griddle or nonstick frying pan over medium heat and brush with oil or melted butter. Pour the batter in scant 1/4 cup portions onto the griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes. Carefully turn over with a spatula and cook another 1 1/2 to 2 minutes. Repeat. Serve immediately topped with the roasted apples and more maple syrup if desired.

Croissant French Toast With Fresh Strawberry Syrup

Bring inspired French flavor to your brunch table this weekend. Stale croissants work best in this recipe, so pick them up mid-week and try to resist the temptation to gobble them up before it's time. Top with fresh strawberry syrup and sweetened whipped cream.(no need to edit such great copy)

Ingredients:

4 large day-old croissants
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons butter
3 tablespoons powdered sugar
Sweetened Whipped Cream (optional)

Fresh Strawberry Syrup (Link)

Prepartation:

Slice croissants in half lengthwise.
Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar; top with Sweetened Whipped Cream, if desired, and Fresh Strawberry Syrup.