My mom's signature dish, from the cookbook that came with her Oster Kitchen Center some 30+ years ago, is Apple Pfannkuchen. My 20 year old sister just came home from college last weekend and begged mom to make this comfort food for her. Now, I don't claim to make mom's original recipe, and I've never been able to pull it off anyway. However, I am notorious for adjusting and "messing with" original recipes, so I made a chocolate version instead.
3/4 cup milk (almond milk works too)
1/3 cup oat flour (or all purpose flour)
1/3 cup unsweetened cocoa powder
2 tbsp sugar
1/4 teaspoon salt
1 teaspoon vanilla/almond extract (or 1 splash of amaretto, which is what I used)
2 tbsp butter (for pie plate)
2 cups fresh or frozen raspberries
shot of amaretto
Preheat oven to 400 degrees.
Put milk, eggs, flour, cocoa, sugar, salt, and extract into a bowl. I use my immersion blender to blend it into a smooth batter. Or you can skip the bowl and put it all in a regular blender and use the highest speed to get a smooth batter.
Place the butter in a pie plate, then put that in the oven for a minute until it melts. Watch it closely so that it doesn't burn. Once the butter has melted, using oven mitts, take the pie plate out and carefully pour in the batter. Place the pie plate back in the oven and bake 20 - 30 minutes or until the pfannkuchen puffs up and is set in the middle.
While the pancake is baking, place berries and liquor (or you can use a shot of water, 1/2 tsp vanilla and sugar to taste) in a pot on the stove and heat on medium until the berries break down a bit and thicken into a sauce.
Once out of the oven, pfannkuchen will collapse as it cools. Serve warm, with the topping, and whipped cream.
Or wait until it cools and slice it like a pie into eighths. Spread the slices with peanut butter, and cinnamon or chocolate chips, then roll each one up like a crescent roll.
You could also replace the vanilla with orange liquor/juice and zest. Then spread it with marmalade, or Cannoli dip, instead of raspberry sauce.