Gluten Free Dutch Apple Pancake Recipe

When you want something easy, fast and WARM on a chilly morning...

Bubba and I were in Gatlinburg, TN, one time, and we had the BEST Dutch apple pancake I'd ever eaten.  It was so big, the two of us shared it.  It was light and fluffy and ooooooh soooooo good!  Thankfully, when I asked for the recipe, the server was gracious enough to provide it for me.

Then, in a moment of pure stupidity, it was recycled.  I know.

I have had such a taste for this lately.  A craving.  That feeling of  "I would chew through drywall to get one".  So I did some web searching, and found this recipe for Apple Puff Pancake.  It seemed pretty familiar, and of course, I made my own little tweaks.

SPH Dutch Apple Pancake
inspired by Apple Puff Pancake on allrecipes.com
3 T. butter
2 medium Granny Smith apples, peeled, cored, cut into roughly 1/4" slices
1/4 c. brown sugar
4 eggs
1 1/2 c. milk
2 t. vanilla extract
1 c. Pamela's Baking and Pancake Mix
1/4 c. white sugar
1/2 t. cinnamon

Put butter into a 9x9 baking pan.  Set it in the oven, and turn the oven on to 425 to preheat.

While butter is melting and oven is preheating, whisk together pancake mix, sugar and cinnamon.  In a separate bowl, beat together eggs, milk and vanilla.  Pour into dry mixture, and whisk until well combined and smooth.

Remove pan from oven when butter has fully melted.  Spread the butter around the pan CAREFULLY with a brush or paper towel, then lay apple slices in the butter.  I put mine in the pan in a pattern.  They will float to the top during baking, and it looks nice when your finished product comes out of the oven.  Sprinkle with brown sugar.  Pour batter over top of the apples and sugar.  Bake for about 35 minutes, or til tester comes out clean when inserted in center.  Serve warm with powdered sugar, or as Princess suggests, whipped cream.

This looks like a dense cake, but it is really just so light and fluffy.  You'll be really surprised.  Also, it's not too sweet, so if you have someone in your house who prefers thinks on the more plain Jane side, this will suit them just fine.

When I made these, I did not use the cinnamon.  We have people in my house who can't eat it.  However, I LOOOOOOVE it, so if I made this just for me, I would throw it in.  No cinnamon in your house?  Substitute nutmeg (or do half and half cinnamon and nutmeg), apple pie spice, or even pumpkin pie spice.  No apples in the house?  Substitute a can of apple pie filling, and omit the brown sugar.  Or use pears or peaches.  And canned pears or peaches (drained please) would work equally as well.  Dress this up for a brunch by making it in a deep dish pie pan or round cake pan, and slice into wedges before serving. Or for a family gathering, double the recipe and bake it in a 9x13 pan.  Remember to add extra baking time for this, and test the center for doneness.

Fill your home with warm apple-y goodness, and enjoy!

Gluten Free Sausage Sweet Potato Casserole Recipe and **SPECIAL GUEST STAR**

This is a DELICIOUS recipe from today's fabulous Special Guest Star - Sarah from Loose Threads!

I am so pleased to be a guest blogger today! My name is Sarah and my blog page is called Loose Threads, and it’s on my website, www.curlysquilts.weebly.com.  I’m just beginning my blog and so far it is mostly about my creative adventures in sewing.  I intend to add food to it at some point, since I think of that as part of my creativity.

There is a lot of talk these days about being gluten free.  An entire industry has been built up around this new trend.  There are people who are truly gluten intolerant, like people with celiac disease, but there are also those, like me who really aren’t allergic to gluten and yet still think it’s a good idea to cut back on gluten intake.  My own solution to this problem, is to seek out and find easy, fast recipes that use far more fruits and vegetables, to make my meals hardier and more filling, so that I don’t miss the breads and their full tummy feelings.  This is an easy quick prep dish, great for the fall and winter.

Preheat oven to 375^o

Grease a 2 quart casserole

For the casserole:

½ lb of browned sausage

4 C of peeled and sliced sweet potatoes

3 medium apples, sliced (peeled if you want, but you don’t have to)

Take the above ingredients and arrange in dish.

Combine with whisk and pour over casserole:

2 T sugar

1 T potato flour (this is great substitute for thickener if your are gluten free)

¼ t cinnamon

¼ t salt

½ c water

Cover and bake for 50-60 minutes, or until apples and sweet potatoes are tender.   Don’t expect any leftovers!

Sarah, I'm so glad you shared this recipe with us today!  Just think of how great all these flavors work together, and how quick and easy it is to peel, chop and cook!

Give it a try, and enjoy!