Gluten Free Apple Pancake it is whats for supper!
Recipe from Jen
Preheat oven to 425 degrees
Put 2 or 3 sliced Granny Smith Apples, 4 tablespoons butter, 1/4 cup of sugar and 2 plus teaspoons cinnamon into a cast iron or oven proof skillet and cook 5 -7 minutes until the apples are soft.
In a bowl combine 3 room temperature eggs and 1/2 cup room temperature milk...beat then add 1/4 teaspoon or more vanilla and 1/2 cup gluten free flour...mix. Pour over the apples and bake at 425 for 20 minutes. Flip upside down to serve.
This recipe serves three or four people. The plate the apple pancake is sitting on in the photo is a huge platter.
At home I have a 12 inch cast iron skillet, at Jens she has a large oven proof fry pan. I have made this recipe with regular flour and it works fine. I have also made a double batch and put part of it in a large 9 X 13 baking dish as long as the inside of the dish is coated with butter.
Hint: You can make the eggs room temperature by covering them in hot water and a small baggie can hold the milk in a container of hot water.
Leftovers are great warmed up. Most everyone puts syrup on their serving...I do not.
Three of us pretty much finished this pancake off there was a little left over and Sadie got a taste.