Gluten-Free Apple Dutch Pancake

Adapted from Serious Eats

INGREDIENTS

Note: If you don't have oat or brown rice flour, you can sub in a different combination of your favourite gluten-free flours. The total flour amount should equal 2/3 cup, but some gluten-free flour combinations absorb more liquid than others. If you use a different flour, start with the recommended four tablespoons of milk when you're making the batter and ff the batter seems thick, add more milk, one tablespoon at a time. Batter should be thin. If you're not gluten-free, feel free to make this with wheat flour!

For the batter:
1/3 cup gluten-free oat flour
1/3 cup gluten-free brown rice flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 large eggs
4 tablespoons milk
2 tablespoons butter, melted and cooled
2 teaspoons vanilla extract

For the filling:
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons butter
1 large green apple, peeled, cored, and sliced

DIRECTIONS

Preheat oven to 425 °F. In a medium bowl, whisk together oat flour, brown rice flour, baking powder, salt, and cinnamon. In a separate small bowl, whisk together eggs, milk, melted butter, and vanilla. Pour wet ingredients into dry ingredients and whisk until smooth. The batter should be thin. Let batter stand for ten minutes.

Meanwhile, in a small bowl, mix together the sugar, cinnamon, and nutmeg, and set aside. Melt butter in a large cast-iron skillet over medium heat. Sprinkle sugar mixture over melted butter, stirring with a wooden spoon to combine. Cook until sugar begins to melt, then reduce the heat to medium-low and carefully place apple slices in a circular pattern in the pan. Cook until sugar mixture begins to bubble up around apple slices, about three minutes. Turn off heat.

Slowly pour batter evenly into the pan and transfer the pan to the preheated oven. Bake until pancake puffs and is golden brown, about fifteen minutes.

Slice pancake into wedges and serve warm as the perfect fall breakfast or dessert.