Saturday morn | gluten-free baked apple spice pancake

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When Number One was small, I made baked German Apple Pancake in a cast iron skillet for the first time. It quickly became a special treat, mostly because it’s one of those recipes whose simplicity quickly wins you over. Over the twenty-something years since then, pancakes have been a weekend staple at home. Recently, the lovely Erin of BBB Living gave me a nudge, and with both boys here, it was time to indulge in an apple pancake morning. I adapted Erin’s recipe (so feel free to put a twist on mine!) by pumping up the spice and using buttermilk. I like to sauté the apples with butter, brown sugar and spices until just tender before adding to the batter. And I go easy on the brown sugar, preferring instead to drizzle the pancake with maple syrup at the table. But really, make it your own!

PS I’d planned to warm some pecans in a skillet, coat them with maple syrup, then pop them on the finished pancake … then I promptly forgot. Maybe you’ll remember!

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No pancake for this one. But on this grey, wet day, it’s been Saturday morning all day long …

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Gluten-Free Baked Apple Spice Pancake

Pancake:
3/4 cup gluten-free flour (I use Bob’s Red Mill all-purpose blend)
1 tsp baking powder
1/2 cup buttermilk
1 tsp pure vanilla extract
2 eggs, beaten
1 Tbsp butter, melted
Whisk together flour and baking powder. Add all other ingredients, whisk until combined.

Apple Topping:
2 large apples, peeled and thinly sliced
2 Tbsp brown sugar (or more, to your taste)
Squeeze of fresh lemon juice
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg

In a bowl, toss together apple slices, lemon juice, brown sugar and spices, coating well. Melt 2 Tbsp butter in a skillet and add apple mixture. Sautee until just tender, about 5 minutes. Remove from heat and let cool enough to handle. Grease baking dish and pour in batter. Arrange apple slices on top. They’ll sink a bit—don’t worry. Bake at 375 degrees F for 20 minutes, until golden and set. Drizzle with maple syrup if you like!

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