This morning we had one of my favorite breakfasts, this apple pancake. When I found the recipe in Sunset magazine (Oct. 2009) I ripped the page out and handed it to my boyfriend, who has more culinary talent than I do. He made it and we both loved it. Of course, when you give up wheat and try to eat by a gluten free diet you may think you have to give up treats like this.* But, he has adapted the recipe to include a gluten free flour and uses rice milk (his choice) rather than milk.
Here is the Sunset recipe (Apple oven cake from Peter Zensius, San Francisco) with
[our changes in brackets]:
3 tbsp. butter
1/4 cup packed light brown sugar
1/8 tsp. cinnamon
1 sweet apple, such as Fuji, peeled and sliced [we leave the peel]
3 large eggs
1/4 tsp. salt
1/2 cup each flour and milk [we used Bob's Red Mill Gluten Free All-Purpose Baking Flour and Rice Milk]
1 tbsp. each fresh lemon juice and powdered sugar [the brown sugar is all we use]
1. Preheat oven to 425 degrees. Melt butter in a 12-in. ovenproof frying pan over high heat. Add brown sugar and cinnamon, swirling to combine. Add apple and cook until just starting to soften , about 3 minutes.
2. Meanwhile, in a blender, whirl together eggs, salt, flour, and milk. Pour egg mixture into pan and bake until puffed and brown, about 15 minutes. Sprinkle with lemon juice and powdered sugar.
Please see the original recipe for nutritional breakdown.
* I eat a gluten free diet due to wheat sensitivity/allergy, I'm not recommending this to anyone who eats a gluten free diet for a medical condition such as Celiac sprue. If you'd like more info on gluten free foods from a Registered Dietician who has Celiac, see my sister's site Balanced Body Nutrition.
No comments:
Post a Comment