There's something about this time of year that beckons forth German pancakes and halved grapefruits during lazy weekend mornings. My secret for a great German pancake is to use lots of butter in a large cast-iron skillet that is pre-heated in a hot oven. For toppings, powdered sugar and meyer lemon juice are a must!
Enjoy!
German Pancake - Gluten Free
2 tablespoons butter
1/2 cup white rice flour
2 tablespoons tapioca flour
2 tablespoons garbanzo bean flour
3 eggs
3/4 cup milk or milk substitute
dash of salt
nutmeg
Preheat the oven to 425 ˚F. Place the butter into a large cast iron skillet and pop it in the oven to preheat as you prepare the batter. Thoroughly combine the remaining ingredients and pour it into the hot, buttery skillet. Bake for 20-25 minutes, until much of the top of the pancake is golden brown.
Enjoy!
German Pancake - Gluten Free
2 tablespoons butter
1/2 cup white rice flour
2 tablespoons tapioca flour
2 tablespoons garbanzo bean flour
3 eggs
3/4 cup milk or milk substitute
dash of salt
nutmeg
Preheat the oven to 425 ˚F. Place the butter into a large cast iron skillet and pop it in the oven to preheat as you prepare the batter. Thoroughly combine the remaining ingredients and pour it into the hot, buttery skillet. Bake for 20-25 minutes, until much of the top of the pancake is golden brown.
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