Saturday, January 24, 2009

German Pancakes (Gluten-free)

So I had some left over whipping cream from making Roasted Tomato-Pepperoni Soup that I HAD to use so we had German Pancakes for breakfast. This is probably one of the first recipes I ever adapted to GF. It is also one of the easiest. The one thing you must do, however, is if you use a glass pan make sure the pan is not really hot from melting the butter, otherwise you will crack it when you add the batter to the butter. And yes, unfortunately I have been reminded of this from experience -- what a mess!

German Pancakes
Measurements in parenthesis are for a small single person portion, use a smaller pan
3 eggs (2)
1/2 C flour (3 T)
2-4 Tbsp butter (4 T)
1/2 C milk (3 T)
pinch salt
1/4 tsp xanthan gum (1/8 tsp)

Melt butter in a 9"pan (round or square). While butter is melting mix eggs, flour, milk and salt in a blender or food processor. Pour into pan with melted butter. bake for about 20 minutes. Serve hot with sliced fruit or applesauce and whipped cream or with powdered sugar. (I should have got a photo but forgot -- oops!

Kitchen Hint: My blender can't go in the dishwasher :( so this is my method of cleaning it: Fill with warm water and some dish soap and run the blender on high for about 30 seconds. Remove and wipe the sides and lid with a rag. Rinse and let air dry.

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