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.... Ingredients 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 Procedure 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
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