Baked Apple Pancake

I could probably write out a long list of things I miss from my gluten-eating days...a fresh crepe from a street vendor in Paris, a crusty French baguette, deep dish spinach pizza from Gino's East in Chicago, Peshwari naan, and the list could go on and on....  But there is one thing on that list, that I do still indulge in at home, gluten-free style of course. The Baked Apple Pancake I used to enjoy at The Original Pancake House (we are not talking IHOP here).

My mom is to thank for this copycat recipes, she used to make it for us at home growing up, and I simply gluten-free-ized it so I could safely eat it now.

This is a quick and delicious dish for a weekend brunch for guests, or just for your own family.  It also works when you want breakfast for dinner - as we like in our house!

Baked Apple Pancake

6 eggs
1 1/2 cup milk
1 cup gluten-free flour (I like using Pamela's in this recipe)
3 T. sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1/2 stick of butter

2 apples, peeled, thinly sliced
2-3 T. brown sugar
Preheat oven to 425 degrees;

Mix first 6 ingredients (slightly lumpy);

Melt butter in 12" porcelain quiche dish or 13 x 9 baking pan in the oven;

Add apple slices to pan. Return to oven 'til butter sizzles. Do not let brown;

Remove dish from oven and pour batter over apples. Sprinkle with brown sugar. Bake for 20 minutes or until puffed and brown;

Serve immediately.

What is one of your favorite dishes that you have converted to be safe and gluten-free?