Archive for February 2012
Anybody who has followed this blog for any length of time is familiar with my affinity for all things breakfast. What I am about to describe is a gluten-free wonder of old school baking: a magical combination of fluffy dough with crispy edges and apples drenched in a cinnamon and sugar glaze.
The apple pancake was something I wasn’t introduced to until I was in my teens, so I never really craved this beast of bakery magic until I could no longer have it. This isn’t an every week thing in my house, but it really hits the spot in late summer and fall when the apples are ripe and you find yourself lucky enough to have a weekend morning free.
- 5 tablespoons butter
- 2 Granny Smith apples – peeled, cored, and sliced thin
- 1 tablespoon cinnamon
- 1 cup gluten-free all-purpose flour (Authentic Foods or King Arthur brand work well for me)
- 1 cup milk – low fat or 1% is fine
- 4 eggs
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/8 teaspoon Authentic Foods vanilla powder
- In a bowl, add flour, milk, vanilla and eggs. Mix well.
- In another bowl, mix brown sugar, granulated sugar and cinnamon.
- Add butter in a 10″ pyrex-type deep dish pie container and put in oven.
- Turn oven to 400°.
- When butter is completely melted, remove from oven.
- Pour batter into buttered dish and put in oven for 20-25 minutes.
- In a separate pan, warm apples, butter (to taste) and cinnamon. Cook for 13-15 minutes.
- Remove batter from oven and add apple mixture.
- Cover entire dish with brown sugar/sugar/cinnamon mixture.
- Return dish to oven for 20-25 minutes.
- Remove from oven, let cool, cut into portions and enjoy!
Depending on your oven and your altitude, cook times may vary, so do pay close attention to this dish while cooking. It took a couple of tries to really get this recipe right, but it is totally worth it when you get it down.
Let me know how yours turns out or share any tips and tricks in the comments. Cheers!