Bake Apple Pancake

If you don't know this by now sea lions are my favorite.

So I felt a little bad that I haven't posted in a while so you get two for the price of one! Lucky you.

Part of my job is photographing exhibits and animals at the Alaska SeaLife Center for marketing uses. It's been pretty fun. I get to go behind the scenes and can pretty much go there whenever I want. My favorite has been going during the sea lion feeding. Then even let me go up on the ladder to get better shots that weren't through the glass. I felt pretty special. Also, they have a sea lion pup which is also the most awkward, adorable thing ever. I'm in love. Fun fact: Ellie (the new sea lion pup) is the first sea lion to be born in captivity in over 30 years.

If only bird photography was actually this easy.

The adorable sea lion pup following it's mom.

So awkward.

Yet, so adorable.

Baked Apple Pancake

The Finnish name for this pancake is 'Omenapannukakku.'

INGREDIENTS
4 eggs
1-1/2 cups milk
1/2 teaspoon salt
2 tablespoons sugar
2 cups sifted white flour
3 large apples, peeled, cored, and sliced
Cinnamon sugar, (1/3 cup sugar and 3 teaspoons cinnamon)
Whipped cream or whipped topping

Beat eggs well, add milk, salt and sugar. Sift in flour, mixing it well. Let the batter stand for 30 minutes.

Butter well two 8 or 9-inch round cake pans (or a 9 x 13-inch rectangular pan), and sprinkle with part of the cinnamon sugar. Arrange the sliced apples in the pans. Sprinkle the apples with cinnamon sugar, save some of the sugar to sprinkle over the batter. Pour the pancake batter over the apples, dividing it evenly between the pans. Sprinkle with remaining cinnamon sugar.

Bake in a moderate 375 degree oven for about 30 minutes or until the top of the pancake is golden and set.

NOTE - This is best served immediately, but can be reheated before serving. Serve plain or with whipped cream or whipped topping. You can also serve it with rhubarb, lingonberry, or raspberry jam.

Serves 2 to 4

Alaska Backpack Mountain Bread

Exit Glacier.

Sorry it's been so long since my last post. I'll be honest, I've been lazy.

As Summer comes to an end Autumn has moved in quickly. The weather has gotten colder and wetter. It's odd to have a day go by that it doesn't rain; however, after the summer I've had I can hardly complain about the weather. In fact, if I do complain, I get yelled at by every Alaskan telling me I was here for the most amazing summer most of them have every witnessed and therefore have no right to whine. It's also weird to see the sunrise and sunset. It actually gets dark here. I'm not use to.

Even the the weather hasn't been as beautiful there have still been a few nice days. On one such day I got my butt out bed for sunrise at Exit Glacier. Exit Glacier is actually the only part of the park that can be reached by road. At sunrise and for the few hours following the lighting was a photographers paradise and I had way to much fun breaking in the parks new macro lens.

One of two coyotes out on the out wash plain.

Moose poop.

Alaska Backpack Mountain Bread

This bread will keep for 3 weeks. It is almost a meal and very high in energy.

INGREDIENTS
4 cups whole wheat flour
1 cup water
3/4 cup brown sugar
1/2 cup honey
1/3 cup wheat germ
1/3 cup vegetable oil
1/4 cup sesame seed
1/4 cup molasses
3 tablespoons dry milk powder
1-1/2 teaspoons salt
1-1/2 teaspoons baking soda

Mix all ingredients until smooth. Pour into a greased 8 x 8 x 2-inch pan. Bake at 300 degrees for about 1 hour, or until bread pulls away from sides of pan. Cool and cut into 16 equal squares.

Makes 1 loaf