“Gourmet Gluten-Free German Brunch: German Pancake Stack with Sauteed Apples and Bacon”

Allergens

Gluten, Dairy, Eggs

Ingredients

• 1. 1 1/2 cups gluten
• free all
• purpose flour 2. 2 cups whole milk 3. 4 large eggs 4. 1/4 teaspoon salt 5. 2 tablespoons granulated sugar 6. 2 teaspoons pure vanilla extract 7. 6 medium apples, peeled, cored, and thinly sliced 8. 1 tablespoon lemon juice 9. 1 tablespoon ground cinnamon 10. 1/2 cup brown sugar 11. 8 slices thick
• cut bacon

Instructions

1. Preheat oven to 400°F (200°C). In a large bowl, whisk together gluten free flour, milk, eggs, salt, granulated sugar, and vanilla extract until smooth.
2. In a separate bowl, toss apple slices with lemon juice, cinnamon, and brown sugar.
3. Cook bacon in a skillet over medium heat until crisp, then transfer to a paper towel lined plate. Reserve 1 tablespoon of the bacon grease in the skillet.
4. Add sauteed apples to the same skillet with reserved bacon grease and cook until softened and slightly caramelized. Remove from heat.
5. Divide half of the pancake batter between two greased 8 inch round cake pans, spreading evenly. Bake for 10 minutes, or until golden and set. Repeat with remaining batter. Let cool for 5 minutes, then remove from pans.
6. Assemble the pancake stack by placing one pancake on a serving plate, topping with sauteed apples and bacon, and repeating until all ingredients are used. Drizzle with additional apple cinnamon syrup if desired.

Chef’s Insight

The combination of fluffy gluten-free pancakes, tender sauteed apples, and crispy bacon creates a symphony of textures and flavors that will delight your senses.

Notes

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