dutch baby {gluten free}

Have you ever heard of a Dutch Baby? You can call it a German Pancake too, but it is a show stopper with very little effort. To be very honest, I didn’t know how it would turn out, especially because I was translating a traditional recipe into gluten free. Sometimes this approach is seamless and other times it could be a big fail.

You probably have all of the ingredients on hand, and feel free to make it with regular flour. I have seen rice flour added to the mix and was very intrigued at the outcome, but wanted to make this recipe as simple as possible. If you are a seasoned baker and want to explore, let me know how it turns out!

I hope you are not cooking for yourself this Mother’s Day, but who knows these days. What I do think is a good idea is, make sure you have all of the ingredients, leave the recipe on the counter and let your family give it a try.

Traditionally, this recipe is served with a fruit compote, which is just frozen fruit, any fruit, simmered to make a sauce. I have a recipe here. It also works great with sliced apples softened in a pan with cinnamon and butter. They also like to serve with maple syrup, lemon and powdered sugar, but make it your own. The end result is delicious either way.

Hint, once you place the pan in the oven with the batter, DO NOT OPEN. If you want to see those big bubbles for a dramatic effect, you will prevent that from happening by opening the oven.

Ingredients

• 5 Tsb. unsalted butter

• 1 1/2 cup whole milk (you can sub with a dairy free milk)

• 6 eggs

• 1/4 tsp salt

• 1 1/2 cup gluten free flour (I used King Arthur)

• 2 Tbs. maple syrup

• 1 tsp. cinnamon

Instructions

• Preheat the oven to 425 degrees. Place a 12-inch cast iron skillet (I used this one) in the oven while it preheats. 

• In a large bowl, mix together the eggs, milk, and salt. Add the flour and mix to combine.

• Carefully remove the hot skillet from the oven. Add the butter to the pan and let it melt. Tilt the skillet to coat the sides with the butter.

• Pour the pancake mixture into the hot skillet and place it in the oven.

• Bake for 30 to 35 minutes, or until parts are puffed above the rim of the skillet and the pancake is beginning to brown. If you have a light, keep peaking in to prevent burning, but try not to open or it may not puff up.

• Serve warm with fruit and/or maple syrup. It will flatten after a few minutes.