Easter Sunday became the Great Pancake Cook-off of 2014. We never actually voted but every pancake was eaten and there were a lot of “mmms” going around. My mother makes an amazing version of this German Pancake but I haven’t been able to eat it in years and years. I tried my hand at gluten free version based on Gluten Free Canteen’s Holiday Apple Banana pancake. I’ve had this recipe sitting in Pinterest for I don’t know how long. A pancake cook-off was just the excuse I needed to test this out.
If you’re unfamiliar with a German Pancake, it can best be described as a cross between a crepe and a pancake baked in the oven. From what I’ve heard, it’s also called a “Dutch Baby” but apparently that was a mispronunciation of the Deutsch breakfast dish.
It worked. It puffed up. It was crisp on the outside and perfectly done on the inside. Traditionally this is brought out of the oven and served immediately with lemon juice and powdered sugar. I stewed apples in Brandy and lemon juice and topped that with powdered sugar. Hey, I wanted to win this contest!
I did this in a 14-inch skillet. It also works in a 9-10 inch skillet with half the recipe.
German Pancake with Brandied Apples
For the Filling
2 pounds crisp apples (about 5 apples)
1 Tablespoon butter**
2 Tablespoons palm sugar or muscavado*
1/2 teaspoon cinnamon
1/4 teaspoon fresh nutmeg
2 Tablespoons brandy
2 Tablespoons lemon juice
Heat a 14-inch skillet over medium heat. Peel, core, and slice the apples. When the skillet is hot, add the apples. Cook for approximately 10 minutes, stirring occasionally. Mix together the cinnamon, nutmeg, and sugar together. Toss in with the apples and stir until completely mixed. Turn the heat to medium-high and add the brandy and lemon juice. Stir until the liquid and sugar has mixed and become thick about 2-4 minutes (the alcohol will have evaporated). Place apples in a bowl and set aside. Wipe out the skillet.
For the Pancake:
100 grams sweet white rice flour (or glutinous rice flour)
80 grams brown rice flour
50 grams tapioca flour
1/2 teaspoon kosher salt
6 large eggs
1 1/2 cup almond milk
2 tablespoons butter**
Preheat the oven to 450. Place skillet in the hot oven. Mix together all dry ingredients in a large bowl. In a separate small bowl beat the eggs and add the milk. Combine the wet and dry ingredients and whisk until lumps are minimal or non-existant.
Remove skillet from the oven and add the butter. When butter is completely melted, add the pancake batter and place in the oven for 15 minutes. At this point, if the center puffs up, poke it with a toothpick and let it collapse. Turn the oven down to 350 and bake for another 15-20 minutes***.
Remove from oven, place apples in the center and top with powdered sugar. Serve immediately.
*Any “raw” and course sugar will do.
** Earth Balance butter substitute works too.
***If halving this recipe, bake for another 10-15 minutes at 350.