The Castle Valley Inn, off Scenic Highway #128 near Moab has an orchard on our grounds that provides a bounty we use to its fullest. This recipe is a favorite with guests – even those who are not breakfast “lovers”.
Jeanette and Jason Graham, Innkeepers
This recipe serves 6
2 cups, peeled and cored, slices of fresh apples from our orchard
¼ cup butter or canola oil
½ cup brown sugar
2 tsps cinnamon
½ cup toasted pecans or pine nuts
Krusteze Honey Wheat Pancake Mix
Real maple syrup
Preheat oven to 350 degrees. Warm maple syrup in a pan of hot water. Preheat griddle to 350 degrees. Sauté slices of apple in butter until they become fragrant. Add brown sugar and cinnamon. Gently turn to mix all ingredients then simmer until sugar has melted. Keep warm.
Sprinkle nuts on a flat pan and bake for 3-5 minutes until lightly browned. (It is very easy to burn nuts.)
Mix enough pancake batter for 18 pancakes. On hot griddle pour 6, 4 inch pancakes. Cook until bubbles appear on the uncooked side, then flip and finish cooking. Arrange 3 pancakes on a heated plate. Arrange 1/3 cup cooked apples on top of the pancakes in the same direction, sprinkle with nuts. Serve with warm syrup and butter.
During late June when our apricots are fresh from our orchard we substitute them for apples, and in August we might substitute our fresh plums.
The Castle Valley inn is an inspected and approved Member Inn of the Bed and Breakfast Inns of Utah