We’re not talking about the sixties hippie song here. Where the Magic Dragon takes a free ride on a carpet or whatever the song is. And we don’t even know who Little Jackie Paper is. We’re sorry. But we do know that these pancakes are delicious and you’ll thank us for posting the recipe. You can thank us in large denominations or a bag full of the smaller, we’re easy like that.
- 4 Tbsp. butter in each pie pan
- 1 medium apple, peeled, cored, sliced thin in each pan
- 3/4 tsp. brown sugar in each pan
- 1/2 tsp. cinnamon in each pan
- 1 1/2 cups milk
- 6 eggs
- 1 1/2 cups good gluten-free all-purpose flour (I usually use Gluten Free Mama’s All-purpose Almond or Coconut Flour Blends)
- 1/2 tsp. xanthan gum
- 3 Tbsp. sugar
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- Place 4 Tbsp. butter in each glass pie pan. Place in oven and turn oven on to 400°. Butter will melt, sizzle and just start to brown while oven warms up and you prepare apples.
- Peel, core, and slice apples into thin slices.
- When butter is melted, remove pans from oven. Place apple slices in a single layer in each pie pan. (You might have some apple slices left over.)
- Sprinkle apple slices with brown sugar and cinnamon.
- Place pie pans back in oven and allow apples to cook for 7-8 minutes.
- Meanwhile, in a blender, blend milk, eggs, flour, xanthan gum, sugar, vanilla extract and sugar until well blended. Use batter setting if your blender has one.
- If you don’t want/can’t use your blender for this recipe, you can mix it all with a whisk instead, making sure you whisk until all the flour is dissolved.
- You should have 4 cups of batter when you are done mixing together.
- Remove pie pans from oven after apples have cooked 7-8 minutes. Pour batter evenly over the apples in each pan (2 cups batter per pan).
- Bake at 400° for 22-25 minutes. Remove from oven. Pancakes will collapse after removing from oven.
- Serve hot, with powdered sugar sprinkled over the top or maple syrup drizzled over.