Apple-cinnamon Pancakes

Garnish

1 tablespoon cinnamon

½ cup sugar

Pancakes

2 large eggs

¼ cup sugar

2 teaspoons cinnamon

½ teaspoon kosher salt

1 teaspoon baking powder

1 teaspoon vanilla extract

½ cup orange juice

¾ cup all-purpose flour

3 cups chopped peeled tart apples

Heat oven to 425 degrees. Lightly coat a baking sheet with cooking spray.

For the garnish: In a small bowl, mix together the 1 tablespoon cinnamon and ½ cup sugar. Set aside.

For the pancakes: In a large bowl use an electric mixer to beat the eggs on high speed until light and lemon-colored, about 2 minutes. Reduce the mixer speed to medium-high and add the sugar, cinnamon, salt, baking powder and vanilla.

Beat in the orange juice, then add the flour and beat until just blended. Stir in the chopped apples.

Coat a large skillet with cooking spray. Heat the skillet over medium-high. Drop about 2 tablespoons of batter per pancake into the pan. Don't crowd the pan; cook two or three pancakes at a time.

Fry until golden on the bottom, about 2 minutes. Flip and cook for another minute. Transfer the pancake to the prepared baking sheet. Repeat with remaining batter, spraying the pan with cooking spray between batches.

Lightly mist the tops of the pancakes with cooking spray, then bake for 5 minutes, or until just crisp.

To serve, sprinkle with cinnamon-sugar mixture.

Makes 24.

Adapted from "Cooking Jewish" by Judy Bart Kancigor (2007 Workman $19.95)