In those vintage days when we had a house full of visitors for the holidays this is the breakfast recipe we made most often. Not only is it easy enough to assemble before downing that first cup of coffee, the pancake also feeds a crowd.
These days, about a hundred years later, when we make a miniature version and the perfume of cooking apples and pancake waft through the house I can close my eyes and almost see the old tiny farmhouse overflowing with family waiting for breakfast on those cold winter holiday mornings – like a photo album only it smells better.
The closest thing to a holiday crowd these days are Lulu and Phoebe under our feet in the kitchen waiting for a bite. I miss everything about those vintage holiday family gatherings in the freezing cold countryside. Almost everything. I don’t miss the snow and cold.
Double the recipe for a crowd and use a huge skillet – don’t fold it over in half and you can double the servings – just be sure to pile on the apples and bananas and dust it generously with powdered sugar.
|Holiday Apple Pancake with Banana||
- 100 grams GF Flour (50 grams superfine brown rice flour, 25 grams superfine white rice flour, 25 grams tapioca flour) (about ¾ cup total)
- ½ teaspoon kosher salt
- 3 large eggs
- 170 grams or 6 oz. whole milk (about ¾ cup)
- 1.5 tablespoons butter
- 3 tablespoons unsalted butter, melted
- 3-4 medium apples (tart)
- 1-2 medium size ripe bananas
- 50 grams (1/4 cup) packed brown sugar
- pinch of cinnamon, nutmeg
- ¼ cup dark Rum
- Preheat oven to 450. Put empty (cast iron) 9 inch skillet into the oven to preheat. Weigh flours, mix in salt. Whisk. In a separate bowl whisk eggs and milk together. Pour the liquids into dry and whisk until lump free. Place butter in the pan and let it melt in hot oven until almost bubbling. Pour batter over melted butter in hot skillet and bake for about 15 minutes. If center puffs, poke it with a knife. Lower oven temperature to 350 and bake 10 more minutes until edges are crispy and center is set.
- Peel and slice apples and bananas into thin pieces or cubes. Melt butter in saute pan on stove top. Add apple/banana pieces and sugar, then spices. Cook just until tender and caramelized, about 10 minutes. Turn flame off! Add Rum to deglaze pan. Turn flame back on and cook on low heat until alcohol is evaporated – another couple of minutes.
- When pancake comes out – Spoon filling onto one half the pancake and fold over. Slice into serving pieces and dust with confectioner’s sugar. Serve warm. If you are feeding a crowd, don’t fold the pancake. Distribute the apple/banana mixture over the whole pancake, dust with confectioner’s sugar and cut into wedges to serve.