I had never heard of a German Puffed Pancake until my sister in law told me what it was. It’s basically just one big puffed up pancake baked in the oven, normally in a cast iron skillet. It sounded intriguing, so I thought I would try it.
The result? Something very similar to the taste of french toast. Alone, the German Pancake isn’t very appealing, but topped with pure maple syrup, fruit, and or pecans/walnuts it’s super yummy!
This is an easy breakfast or brunch recipe that is sure to please the entire family. I’m sure when I don’t feel like cooking one of these nights I’ll end up making this for dinner!
1/3 cup millet flour
1/3 cup sorghum flour
1/3 cup tapioca flour
1/4 tsp guar gum
3/4 cup rice milk
4 organic eggs
pinch of sea salt
Add a dab of shortening or butter (dairy of non-dairy) to a 12″ cast iron skillet and place the pan in the middle of the oven (I think a 10″ cast iron would work okay too). Preheat your oven to 450 degrees (F).
If you do not have a cast iron skillet, use another baking dish with high sides (at least 3 or 4 inches high). If you use a glass baking dish, cooking time may vary.
Whisk together the flours, guar gum, and salt. Add the rice milk; stir, then add the eggs. Make sure everything is well blended, but don’t worry about having a few lumps in the batter.
When your oven is up to temperature, remove the cast iron skillet from the oven. Pour in the batter, and bake for about 24 minutes.
Serve with pure maple syrup, fresh fruit (get creative – sauted apples are wonderful!), non-dairy whip cream, powdered sugar (if you can have it), and/or your favorite nuts.