Abby, my younger daughter, has really enjoyed baking lately. She tags recipes, I jot down the grain-free adaptation if needed, and she spends hours in the kitchen experimenting. The other day she came home from school and said, “Mom, during class I couldn’t stop thinking of all sorts of new recipes to create. Is that normal?” Ha! Looks like we may have another cookbook author on our hands!
One of her favorite series of books is the Williams-Sonoma Children’s Cookbooks. I like these books because they call for real ingredients (no box mixes or packaged foods), they feature plenty of photos and they provide clear instructions. Some of the recipes call for white sugar or white flour, but those ingredients can easily be substituted for less-processed options (I discuss exactly how I adapt recipes in my latest cookbook).
This apple pancake is simple to make and provides a light and sweet treat for breakfast. Add a small drizzle of maple syrup or for a special occasion, powdered sugar for a nice finishing touch.