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. However, they're more like a popover. You simply whisk together an eggy batter, pour it into a skillet where you've cooked some sugar together with apple slices, 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 any blend of whole grain flours 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 the finished pancake ends up too sweet.
Speaking of sweetness, Dutch Apple Pancakes are sweet. I usually eat a small slice along with a cup of black coffee. It you prefer less-sweet breakfasts, serve this for dessert. To make dessert prep easy, 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 apple treat.