German Baked Pancake with Blueberry Syrup

When my sister-in-law Suzanne told me recently that she had made German baked pancakes, I knew I had to try them as well. A pancake that you can bake in the oven instead of having to cook on the stove -- what could be better? In addition, the pancake needs to bake for only 20 minutes, so the girls and I don't get too hungry in the morning before it's ready. If you want to serve four people, you can double the recipe (including the oil for the pan) and use a 9"x13" baking pan.

German Baked Pancake with Blueberry Syrup
serves 2 adults, or 1 adults and 2 small children

Ingredients:

• canola oil
  
• 3 large eggs
• 1/2 cup Bob's Red Mill Gluten-free flour
• 1/2 cup almond milk if you are making it for just the girls and me. For us you can also use Lactaid milk. If you are making the pancake for Michael, only use Lactaid milk, not almond milk, which may contain corn products.
  
• 1/4 tsp. sea salt
• 1/2 cup frozen wild blueberries or fresh blueberries
  
• 1 Tbsp. pure maple syrup
  

Instructions:

Preheat the oven to 400 degrees. Immediately get out an 8"x8" or 9"x9" baking pan. Grease the sides of the pan generously with canola oil. Then pour 1 tablespoon of canola oil into the bottom of the pan and swirl it around so that the entire bottom is covered. Place the pan in the oven that is preheating. Then heat the milk in the microwave until it is warm, but not hot.

Note: if you do not use enough oil in the pan, if the oil is not hot when you pour the batter into the pan, or if the milk is too cold, then the pancake tends to stick to the bottom of the pan. I have learned this from experience. Picture pancake stuck like cement to the bottom of my Pyrex pan.

Put the warmed milk, eggs, flour, and salt in a blender, or in the bowl of a standing mixer with the whisk attachment, and blend or whisk until the batter is mixed thoroughly without any lumps. When the oven is preheated, take the baking pan out of the oven, pour the batter into the pan, and return the pan to the oven. Bake the pancake for 20 minutes. The pancake will puff up quite a lot while in the oven.

While the pancake is baking, heat the blueberries in the oven until they are hot and release some of their juices. Stir in the maple syrup.

When the pancake is done baking, serve immediately with the blueberry maple syrup. It is normal for the pancake to deflate rather quickly after it is removed from the oven.