Cranberry Almond German Pancakes with Orange Sauce

Name: Cranberry Almond German Pancakes with Orange Sauce
Yield: 4
Cuisine: European
Ingredients: ⅓ cup Brown Rice Flour (1/3 cup (plus 2 tablespoons brown rice flour *)); ¼ cup Tapioca Starch (1/4 cup tapioca starch *); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); ¼ tsp Cinnamon (1/4 teaspoon cinnamon); ¼ tsp Nutmeg (1/4 teaspoon nutmeg); ⅔ cup Whole Milk (2/3 cup milk); 6 pieces Egg (6 eggs (lightly beaten)); 4 tbsp Unsalted Butter (4 tablespoons butter); 1 cup Cranberry (1 cup fresh cranberries); ¼ cup Almond (1/4 cup sliced almonds); 0 pieces Icing Sugar (powdered sugar for dusting); 0 pieces Sweet Orange Sauce (Sweet Orange Sauce (for serving)); 1 cup All-Purpose Flour (* if you do not need a GF version of this recipe (simply substitute 2/3 cup AP flour for the items marked with an *)) — optional

A puffy, baked pancake with cranberries and almonds, served with an orange sauce, using a gluten-free flour blend as an option.

European

Servings4

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Vegetarian
Pescatarian

Steps

1Preheat the oven to 500 degrees. Whisk the dry ingredients in a mixing bowl. Add the milk and eggs and whisk again to combine. Divide the butter and place 2 tablespoons of butter in the bottom of two pie plates. Place the pie plates in the oven until the butter has melted. When it is bubbling hot, using hot pads, remove the pie plates from the oven and carefully tilt them to coat the bottom and sides of each pie plate.
2Sprinkle the almonds in both pie plates with the butter. Divide the cranberries between the two plates and then pour the pancake mixture equally into both plates. Place them back in the oven and reduce the temperature to 425 degrees. Bake for 18 minutes, until the sides are puffy and lightly browned. Using hot pads, remove from the oven and loosen the sides with a spatula. Place a large plate on top of
3the pancake. Invert the pie plate over the plate to release the pancake.
4Dust with powdered sugar, slice and serve drizzled with Sweet Orange Sauce. Enjoy!