As a kid I enjoyed this breakfast dish on weekends and as an adult I found many B&Bs were serving it as a specialty. I added vanilla and sugar so it is more inline with the B&Bs’ rendition and added apples so it was even more to my liking. The apples are optional. The dish may be served with any kind of fruit, powdered sugar, jam and/or syrup.
Gluten/Wheat Free, Kid Friendly
ingredients
6 eggs
1 ½ cup milk
1 ½ tsp vanilla
½ cup rice flour
½ cup sorghum flour
¼ cup chickpea flour
¼ cup tapioca flour
2 tbs sugar
½ tsp xanthan gum
½ tsp salt
¼ cup butter
apple topping:
1 baking apple, peeled, cored and thinly sliced
3 tsp sugar
¼ + tsp cinnamon
pinch of cloves
pinch of allspice
preparation
Place peeled, cored and thinly slice apple in a large bowl. Toss with sugar, cinnamon, cloves and allspice, set aside.
Put butter in a 9x11 baking dish, place dish into oven. Preheat the oven to 425 degrees. Be careful not to burn the butter.
Mix all dry ingredients and set aside. Beat eggs, milk and vanilla with an electric mixer. Slowly add in the dry ingredients. Mix thoroughly.
When oven is heated and butter is melted, remove pan and pour batter into the buttered pan. Do not mix. Place sliced apples on top of batter. Return pan to oven and cook for 20 minutes or until the sides of the dish stop rising (the edges with be a nice golden to dark brown color). Let it cool for a minute or two. Slice and serve warm with your favorite toppings. Enjoy.
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