Puffed Pancakes ~ Gluten Free

10/5/2016

RECIPE:

I worked at Pannekoek years ago and often enjoyed their puffed pancakes. Finally, after being GF for seven years, I’ve perfected the GF version! As you are enjoying these, don’t forget to read my article in tomorrow’s Auto Marketplace where I share with you my imperfections.

INGREDIENTS:

Topping:

• 1 Tbsp butter
• 9 eggs
• 1 1/2 cups milk
• 1 1/2 cups GF flour (I use Bob's Red Mill All Purpose)
• 3/4 tsp salt
• 2 Tbsp sugar

INSTRUCTIONS:

Preheat oven to 400°. Place 1 Tbsp butter in 9x13 inch glass baking dish and allow it to melt in preheating oven; remove promptly when melted. Tilt pan to ensure butter covers bottom and sides of dish. Using an electric mixer, whip eggs for two minutes. Add remaining ingredients and mix well. Pour batter into buttered pan and bake uncovered 15-20 minutes or until puffy and golden brown on the edges that have puffed up. Sprinkle with powdered sugar and whatever your favorite topping. It's yummy with crushed strawberries or microwave-softened apples with cinnamon & sugar!