Yesterday we added dairy back into our lives as Jake decided he's going to continue gluten-free but wanted to ease back into dairy and see how it goes. First up: the boys asked for pannekoeken with whipped cream. Yes! The gluten-free flour made the pannekoeken a little bit more gummy than ususal, but it still puffed up nicely. I simmered some almost-ready-to-turn apricots into a quick sauce. Delish....
- 2/3 C milk
- 3 eggs
- 2 T salted butter, melted
- 1 t apricot brandy (or pure vanilla extract)
- caviar from one vanilla bean
- 1/4 t baking powder
- 2/3 C gluten-free flour (blend your own or I used Glutino*)
- whipped cream, for serving
- apricot jam, for serving
Preheat the oven to 425 degrees. Butter a baking dish and set aside. In a large mixing bowl, whisk together the milk, eggs, melted butter, vanilla caviar, and apricot brandy. Blend in the flour and baking powder. Whisk for a full minute.
Pour the batter into your prepared dish and bake until the pannekoeken is puffed and golden, approximately 30 to 35 minutes. Cut into slices and serve with smear of apricot jam and a dollop of whipped cream.
*Below is an affiliate link for some of the products I used in this recipe. If you choose to purchase this way, I do receive a small portion of the sale.