Gluten-Free Skillet Puffy Pancake
You can serve an oven pancake — such as this gluten-free skillet puffy pancake — with fruit for brunch or with a rich beef gravy for a hearty dinner. (Scroll down to see the Popover Batter recipe used in the following Skillet Puffy Pancake recipe.)
Skillet Puffy Pancake
Preparation time: 30 minutes
Cooking time: 35 minutes
Yield: 6 servings
4 tablespoons butter
1 cup diced apples or pears
1 recipe Popover Batter (scroll down for the recipe)
1 teaspoon cinnamon
Preheat the oven to 450 degrees F.
Melt the butter in a cast-iron skillet in the oven. Remove the skillet from the oven and add the fruit to the butter; spread evenly over the bottom of the skillet.
Prepare the Popover Batter as directed in the recipe below, adding 1 teaspoon cinnamon to the batter.
Pour the batter over the fruit.
Bake for 30 to 35 minutes, until well browned and puffy.
This pancake will collapse when removed from the oven; that’s normal! It still tastes wonderful.
Per serving: Calories 296 (From Fat 141); Fat 16g (Saturated 9g); Cholesterol 142mg; Sodium 102mg; Carbohydrate 35g; Dietary Fiber 1g; Protein 6g.
You can make this a savory recipe, too. Omit the cinnamon. Use cooked onions and garlic, or cooked and drained ground beef instead of the diced fruit. Serve the pancake with heated maple syrup or with salsa. Or sprinkle it with cheese as soon as it comes out of the oven.
Preparation time: 15 minutes
1/2 cup minus 1 teaspoon (58 grams) tapioca flour
1/2 cup (80 grams) white rice flour
1/4 cup (37 grams) sweet rice flour
2 tablespoons (16 grams) sorghum flour
1/4 teaspoon xanthan gum
1/8 teaspoon salt
1 tablespoon sugar
1 cup milk
2 tablespoons butter, melted
In a large bowl, combine the tapioca flour, white rice flour, sweet rice flour, sorghum flour, xanthan gum, salt, and sugar and mix until the mixture is one color.
Add the milk, melted butter, and eggs and beat for at least 2 minutes.