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What happens when you grow a wee bit tired of making fluffy pancakes for Sunday breakfast? If you're me, you make Dutch Apple Pancakes.
In name, Dutch Apple Pancakes—which are also called German Pancakes or Dutch Babies—sound similar to traditional pancakes. In reality, they're more like a popover. You cook up some apples and sugar together in a skillet and then simply whisk together an eggy batter, pour it in, and bake. About fifteen minutes later, a majestically puffy pancake comes out of the oven.
For this recipe, I used a combination of gluten-free oat flour and brown rice flour. There's so little flour in the batter that really any blend of whole grain flours will work. You can try quinoa and millet, or millet and brown rice flour. The sugar, spices, and apples provide all the flavor; the flours just add body to the batter.
The one ingredient that makes a big flavor difference is the apple. You want to use a tart Granny Smith apple, or I find that the finished pancake ends up too sweet.
Speaking of sweetness, Dutch Apple Pancakes are quite sweet. I usually eat a small slice along with a cup of black coffee. It you prefer more savory breakfasts, then you can serve this for dessert, instead. To simplify the prep, assemble all the ingredients. Then, when it's dessert time, cook the apples and whisk together the batter. In just minutes, everyone will be "oohing and ahhing" over this eye-catching dish.
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