Our holiday tradition is an apple pancake/casserole/souffle. It's from the Penzey's spice catalog:
1/2 cup butter, divided (1 stick)
8 eggs
1 1/2 c. flour
1 1/2 c. milk
2/4 tsp salt
6 apples, peeled/sliced (this year we used Jonagolds and Pink Ladies)
1 rounded c. sugar
1 rounded tsp ceylon cinnamon (I'm sure it would be fine with regular cassia cinnamon, but the ceylon's a fun touch)
Preheat oven to 400° F. Divide butter evenly between two 9 inch pie plates (deep dish, in our case) and put them in the oven to melt the butter. Rotate the pie plates to coat the pans.
Combine eggs, flour, milk and salt.
Put 1/2 of the apples in each pan, and pour 1/2 of the egg mix over each.
Mix the cinnamon and sugar together and put it on each pan.
Bake for 20-25 minutes. Serve immediately.
