Last weekend, we bought scores of apples at one of the local apple orchards. So many that I wasn’t able to fit them all in our refrigerator! So after making 2 batches of applesauce and an apple crisp, I decided to incorporate apples into our weekly pancake ritual. I found this delicious baked apple pancake recipe on vegweb.com. I used unsweetened organic soy milk for the milk, and I made it in a square pan. Instead of the egg replacer that the recipe recommends, I used 1 teaspoon of baking soda mixed with 1 tablespoon of white vinegar. The result was delicious and quite aesthetically pleasing. Because maple syrup is incorporated into the recipe, it’s also easy to serve. The best evidence — there were only 2 small squares left, and the next day, my kids enthusiastically requested them for dessert. Enjoy!