German Apple Pancakes

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

3 tablespoons sugar

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.