Happy Holidays!
I'm sitting here coffee in hand making my Christmas menu. Yes, TWO days before Christmas! I am such a procrastinator. Here's one of my all time favorites, perfect for Christmas Day brunch! I use bisquick gluten free mix instead of the flour also.
This is from "Recipes for Dairy-Free Living" Author, Denise Jardine.
Excellent recipes!
German Apple Pancakes
1 pound Pepin or Granny Smith apples, peeled, cored and thinly sliced
½ teaspoon ground cinnamon
2 tablespoons freshly squeezed lemon juice
5 tablespoons pareve margarine
3 large eggs
¼ cup vanilla rice or soy milk
¾ cup flour
¼ teaspoon salt
Confectioner's sugar
Pure maple syrup, warmed
To
prepare the apples: Combine the apples, sugar, cinnamon, and lemon
juice in a bowl and toss to coat the apples. Melt 2 tablespoons of the
margarine in a large saute pan over medium-high heat. Add the apple
mixture and saute the apples until just soft, 6 to 8 minutes. Meanwhile,
preheat the oven to 450°. Place the remaining 3 tablespoons of
margarine in a baking dish measuring 8x11x2 inches, and place the dish
in the oven until the margarine is melted. Distribute apples evenly over
the bottom of the dish.
To
prepare the batter: Whisk together the eggs and rice milk in bowl
until well blended. Add the flour and salt and stir until just combined.
The batter will be slightly lumpy. Slowly pour the batter over the
apples. Bake until the pancake is golden brown and puffed, 20 to 22
minutes. Sprinkle with a dusting of confectioner's sugar. Cut into
pieces and serve immediately with warm maple syrup.
