I got a suggestion from Stacy that the Thick German Pancake might work well in a gluten free form. Coming on the heels of the Caramel sauce experiment, I decided to do a double experiment: Gluten free Caramel Apple German Pancake.I followed the basic recipe for the batter, but substituted 1/2 cup almond flour (from Bob's Red Mill) for the 1/2 cup of wheat flour.
For the apples I sautƩed the peeled, cored and sliced apples in butter until they were showing some good browning (in a few instances maybe a little too good). Then I added two good glops of caramel sauce. Turned down the heat and let it get all blended together.
Pour the batter all over. Bake at 425 for 16 minutes. Use a knife to separate the edge.- 2 large eggs
- 3/4 cup half and half
- 1/2 tsp salt
- 1 tsp vanilla
- 1 Tbs sugar
- 1/2 Cup almond meal
The picture is it out of the oven before the flip.
Flip onto a plate. (Replace any pieces of apple that don't come along for the ride).
Divide into as many servings as you wish. We like it as two hearty servings for a meal.
Do not lick the pan.
It is 425 degree napalm.
Let it cool first.
I prefer the texture of the version with wheat flour version, but this one was just as tasty. So, for gluten free entertaining I call this a win.
As to the topping. Tasty.
It is 425 degree napalm.
Let it cool first.
I prefer the texture of the version with wheat flour version, but this one was just as tasty. So, for gluten free entertaining I call this a win.
As to the topping. Tasty.
Squeee! Ok, this, we're going to have to try...
ReplyDeleteMade this today. Baked a little cooler (350) and a bit longer (20 minutes) and it came out AMAZINGLY good. The bottom wasn't as browned as I wanted, but I can fix that later.
ReplyDeleteThanks for the inspiration!
Glad to hear it worked out for you.
DeleteSucrose melts and starts to caramelize at 367 degrees.
So you won't likely get much browning at 350.