German Apple Pancake

3 eggs
½ cup white rice flour
½ (scant) teaspoon salt
½ cup plain, unsweetened soy milk (be sure it´s gluten and casein free)
2 tablespoons Earth Balance melted shortening

2 tablespoons Earth Balance shortening
2 Granny Smith apples, peeled and sliced
2 tablespoons pure maple sugar
½ teaspoon cinnamon

Whisk eggs until blended. In a small bowl, combine rice flour with salt and mix well. Add flour mixture to eggs in 4 additions, alternating with the soy milk in 2 additions; beat well after each addition. Stir in melted shortening. Generously grease bottom and sides of a 9 or 10 inch pie pan or oven proof skillet. Pour in batter, and bake in a pre-heated 450 degree oven for 15-20 minutes, or until golden brown and puffed up. (Bake in lower third of oven). Reduce heat to 350 degrees, and bake 10 more minutes. Remove from heat, and spoon apple filling (below) over pancake. Cut in wedges to serve; serve warm.

Melt shortening in a frying pan. Add apples, sugar and cinnamon, and mix (gently) with a spatula. Cover and cook slowly over medium-low heat, until the apples are glazed and tender. Spoon over pancake. (2 to 3 servings)

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