GF Oven Baked Pancake
Friday, June 5, 2009
This recipe serves 4, but after you try it, you may want to double the recipe to really serve four.
If you do, use 2 skillets, and put second one into the oven as soon as you have removed the first one. If you do not have a skillet 10" with a heat proof handle, melt the butter in a small sauce pan and pour into a 10" pie pan; then pour in the batter and bake as described.
Ingredients:
2 eggs
1/2 cup gf baking mix (if not Gluten intolerant use unsifted all purpose flour)
1/2 cup milk
1/4 teaspoon ground nutmeg
5 tablespoons butter or margarine cut into small pieces
confectioners sugar
2 tablespoons lemon juice
Preheat oven to 425 degrees F. In a mixing bowl, beat the eggs lightly with rotary beater, then beat in gf flour mix, milk, and nutmeg.
Melt the butter over a moderate heat in a heave 10" or 12" skillet with a heat proof handle. When the butter is hot , immediately pour in all the batter. Bake for 20 minutes, or until golden brown and puffed.
Remove from oven and liberally sift sugar over the pancake and return it to the oven for 1-2 minutes. Remove the pancake from the oven and sprinkle it with the lemon juice. Cut into wedges and serve with fruit syrup, preserves, honey or maple syrup. ( I enjoy mine plain).
Tips: 1. The pancake will puff while baking, but when taken from the oven it will fall, resembling a large crepe. 2. As a variation, after heating the butter, add 1 apple that has been cored, peeled, and sliced thin and cook uncovered for 1 minute. Spread out the apple slices out to cover the bottom of the pan, then pour the batter over the apple and bake for 15 minutes. Eliminate the confectioners sugar and lemon juice, but sprinkle the pancake with a mixture of 2 tablespoons of granulated sugar and 1/2 teaspoons of ground cinnamon.
I usually end up making both at the same time...hard to choose which taste better...that way I don't have to choose can eat both at the same time..
If you do, use 2 skillets, and put second one into the oven as soon as you have removed the first one. If you do not have a skillet 10" with a heat proof handle, melt the butter in a small sauce pan and pour into a 10" pie pan; then pour in the batter and bake as described.
Ingredients:
2 eggs
1/2 cup gf baking mix (if not Gluten intolerant use unsifted all purpose flour)
1/2 cup milk
1/4 teaspoon ground nutmeg
5 tablespoons butter or margarine cut into small pieces
confectioners sugar
2 tablespoons lemon juice
Preheat oven to 425 degrees F. In a mixing bowl, beat the eggs lightly with rotary beater, then beat in gf flour mix, milk, and nutmeg.
Melt the butter over a moderate heat in a heave 10" or 12" skillet with a heat proof handle. When the butter is hot , immediately pour in all the batter. Bake for 20 minutes, or until golden brown and puffed.
Remove from oven and liberally sift sugar over the pancake and return it to the oven for 1-2 minutes. Remove the pancake from the oven and sprinkle it with the lemon juice. Cut into wedges and serve with fruit syrup, preserves, honey or maple syrup. ( I enjoy mine plain).
Tips: 1. The pancake will puff while baking, but when taken from the oven it will fall, resembling a large crepe. 2. As a variation, after heating the butter, add 1 apple that has been cored, peeled, and sliced thin and cook uncovered for 1 minute. Spread out the apple slices out to cover the bottom of the pan, then pour the batter over the apple and bake for 15 minutes. Eliminate the confectioners sugar and lemon juice, but sprinkle the pancake with a mixture of 2 tablespoons of granulated sugar and 1/2 teaspoons of ground cinnamon.
I usually end up making both at the same time...hard to choose which taste better...that way I don't have to choose can eat both at the same time..
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