updated: July 2020 - added some baking powder to make it a bit thicker and less eggy, also added a bit more flour
If anyone openly mourned about never being able to eat a Walker Brothers' Apple Pancake again after having to go gluten free, cheer up. It's actually pretty easy to make.
I based this recipe on the gluten version found here. As it does not require too much flour, pretty much any gluten free flour blend will do. I use the Better than Cup 4 Cup recipe.
This recipe makes a single large pancake which serves 3. (although all of us wanted more, just like at Walker Brothers).
- 3 large apples (I typically use Granny Smith), chopped
- 3 tbsp butter
- 1/2 cup milk of your choice (I use 2%)
- 3 eggs
- 2/3 cup gluten free flour mix (if no xanthan or guar gum in mix, add 1/4 tsp)
- 1 1/2 tsp sugar
- 3/4 tsp baking powder
- 1/4 tsp salt
For Cinnamon sugar glaze:
- 3 tbsp melted butter
- 3 tbsp sugar
- A pinch of salt
- 3 tsp ground cinnamon
- Preheat oven to 400 degrees Fahrenheit
- Over medium heat, in a cast iron or Le Creuset oven proof plan, melt butter.
- Add apples and sauté until softened. (about 10-15 minutes)
- Meanwhile, in a small bowl combine flour mix, sugar, baking powder and salt
- In a medium bowl, whisk eggs together, add cream
- Add dry ingredients to wet ingredients.
- Mix well. (as gluten free flour has no gluten, mixing too much does not make the batter tough)
- Remove apples from heat.
- Pour batter over apples, tilt pan to evenly distribute the batter
- Bake for 13 minutes
- Meanwhile, melt 3 tbsp butter in microwave
- Add 3 tbsp sugar and mix until melted.
- Add pinch of salt, cinnamon and mix well
- Take pancake out of the oven.
- Pour Cinnamon sugar mixture on top.
- Return to oven for another 3 minutes
- Remove from oven, let cool 5 minutes, serve and enjoy