|Puffy in the oven; not so puffy at the table. But perfectly yummy from one to the other!|
We love to eat pancakes for breakfast. We actually whip up pancakes for breakfast quite often. And then sometimes we just don't have the time to cook them individually. That must be why some smart person created these baked pan-cakes. A really smart person. Whoever you are, Smart Person, I just love you.
This baked German Apple Pancake has been a happy winner for all the Pickles. More sort of heavier baked popover, it puffs up so awesomely in the oven, and then settles down once it is brought to the table and served. Even the Pickle who is not so fond of eggs loves this baked breakfast treat.
The original recipe can be found here, but here's how we make it Wheat/Dairy Free, (aka Pickle-Friendly) at our house:
German Apple Pancake
(This equates to tripling the original recipe. You can easily un-triple the recipe and bake it in a pie dish as in the original recipe.)
3 Granny Smith apples, peeled, cored, thinly sliced
3 tablespoons muscavado (brown) sugar (yes, you could give honey a try!)
1/2 teaspoon ground cinnamon
2 teaspoons lemon juice
2/3 cup white rice flour
1/3 cup tapioca starch
3/4 teaspoon sea salt
1 cup almond milk
1 1/2 tablespoons coconut oil**
powdered sugar for dusting, optional
1. Preheat oven to 425 degrees Farenheit.
2. Combine apples, sugar, cinnamon and lemon juice in a small saucepan. Stirring occasionally, cook until slightly tender and golden.
3. Meanwhile, in a medium bowl whisk together the rice flour, tapioca starch, salt and milk. In a separate bowl, beat the eggs, then whisk them into flour mixture.
4. In a 10x15" stone bar pan, spread coconut oil and place in oven to melt. When melted, remove from oven and spread the oil around the dish. Spread apples over the bottom of the baking pan, then top with pancake mixture. Return to oven and bake for 18-20 minutes or until the edges slightly brown. Remove from oven. Sprinkle with powdered sugar and serve.
**I have had a bit of trouble with my pancake sticking to the bottom of the pan, even with the coconut oil. Using non-stick cooking spray and dividing the recipe between 2-3 glass pie plates should remedy that!**