Apple German Pancake

• 2 Tablespoons Butter
• 2 whole Apples, Not The Tart Ones
• 4 Tablespoons Orange Juice
• 1 Tablespoon Sugar
• 2 teaspoons Cinnamon
• 4 whole Large Eggs
• 2/3 cups Milk
• 2/3 cups Flour Or Flour Mix Of Your Choice, Gluten Free Featherlight Mix Included Below
• 1-1/2 teaspoon Vanilla
• _____
• FOR THE GLUTEN FREE FEATHERLIGHT MIX (optional):
• Brown Rice Flour
• Tapioca Flour, Equal Amount As Brown Rice Flour
• Cornstarch, Equal Amount As Brown Rice Flour
• 1 teaspoon Potato Flour Per Cup Of Mix

1. Preheat the oven to 450 degrees.
2. For the apples:
3. Core and cut the apples into 1/8-inch slices. Put the butter, apples, orange juice, sugar, and cinnamon in a pot or skillet on the stove on medium heat. Stir often for about 10 minutes until the apples soften. Then turn off the heat and prepare your pancake batter.
4. For the pancake:
5. Beat the eggs and milk together until smooth. Slowly incorporate the flour. Add the vanilla and mix well. Pour batter into your buttered dish of choice. GENTLY spoon the apple mixture into the pancake batter. Evenly distribute the apples.
6. Put it all in the oven for 15 minutes. Then, turn the oven down to 350 degrees and set your timer for 10 minutes. Take it out of the oven, let it cool for at least 10 minutes, sprinkle with powdered sugar if you want (I don't think it really needs it) and feel free to thank me later.

butter, apples, orange juice, sugar, cinnamon, eggs, milk, flour, vanilla, featherlight mix, brown rice flour, tapioca, cornstarch, flour

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/apple-german-pancake/ (may not work)