Gluten-Free Dutch Pancake with Apples

Ingredients

• 1 cup Gluten-Free All-Purpose Flour
• 1 cup Milk (dairy or plant-based)
• 2 Eggs
• 2 tbsp Sugar
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 2 medium Apples
• 2 tbsp Butter (dairy or plant-based)
• 1/2 tsp Cinnamon
• 2 tbsp Powdered Sugar (for dusting)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the 1 cup Gluten-Free All-Purpose Flour, 1 cup Milk, 2 Eggs, 2 tbsp Sugar, 1 tsp Baking Powder, and 1/4 tsp Salt until the batter is smooth and there are no lumps.
2. 2Peel, remove the core from, and slice the 2 medium Apples into roughly 0.635 cm thick slices.
3. 3In a 25.4 cm skillet, melt the 2 tbsp Butter over medium heat (176.7°C / 175°C). Add the sliced apples and cook for 5-7 minutes, stirring occasionally, until they are softened and begin to turn a light golden brown.
4. 4Stir the 1/2 tsp Cinnamon into the softened apples in the skillet.
5. 5Heat a lightly oiled griddle or a second 25.4 cm skillet over medium heat (176.7°C / 175°C).
6. 6Pour about 1/4 cup of the batter onto the hot griddle for each pancake. Cook for 2-3 minutes on the first side, until small bubbles appear on the surface and the edges look set.
7. 7Carefully flip each pancake and cook for another 2-3 minutes on the second side, until golden brown and cooked through. Repeat with the remaining batter.
8. 8Serve the cooked pancakes immediately, topped with the caramelized apples and a dusting of the 2 tbsp Powdered Sugar.

Substitutions

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