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.

A hot out of the oven German-Apple Pancake, ready to eat! 

German Apple Pancakes

Preheat oven 450 F. 

Beat the following:

3 eggs
¾ milk
¼ cup cornstarch, ¼ cup tapioca starch, ¼ cup brown rice flour OR ¾ cup Kristin's GF flour mix
½ tsp salt

 Put large skillet (mine is about 12" diameter) in oven for a few minutes to heat up.  Remove from oven and immediately add:

1 ½ Tbsp butter, cut into a few pieces

Working quickly, add batter on top of melted butter.  Immediately, put in oven.

Bake at 450 F for 10 minutes.  

Then, 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)

Enjoy!

The maple-apple compote also works well as a topping for my pancakes or inside my savory crepes.

A large German Apple Pancake. Yum! 

German Apple Pancake with Maple Apple Compote by Successfully Gluten Free!