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Friday, 12 April 2013

German Apple Pancake w/ Maple Apple Compote

Some people call this a puffy oven pancake.  Either way, it's puffy and delicious fun.  You can make up any filling you like, but we particularly like ours with the Maple-Apple Compote below.   You can leave it open and put fillings on top, or you can fold it over, like this one we made - which was a delicious Easter morning breakfast.

German Apple Pancakes

Preheat oven 450F. 

Beat the following:
3 eggs
¾ milk
¼ cup cornstarch, ¼ cup tapioca starch, ¼ cup brown rice flour OR ¾ cup GF flour mix
½ tsp salt

 Put large skillet (mine is about 12" diameter) in oven for a few minutes.  Remove from oven and add:
1 ½ Tbsp butter

Add batter on top of melted butter.  Stick into oven quickly.
Bake 10 minutes.  

Lower oven temperature to 350F.  Bake another 10 minutes or until light brown and crisp. 

Slide pancake onto plate. Pour apples over ½ of pancake. Fold in half. Sprinkle with powdered sugar. Serve immediately! YUM!

Maple-Apple Compote

 Saute about 8 min.the following:
1-2 Tbsp butter
3 cups sliced apples

Add the following, cook briefly:
¼ cup maple syrup or ¼ cup brown sugar or ¼ cup honey
½ tsp cinnamon
¼ tsp nutmeg (optional)

This even works well as a topping for my pancakes or inside my savory crepes.

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