Gluten Free Dutch Baby

A puffed German pancake brunch superstar

Hello friends,

Today I’m sharing with you a childhood favorite - dutch baby. Don’t worry, no babies (Dutch or any kind) were harmed in the making of this puffy delight. In fact we always called it puffed pancake in my house, although I know others call it German pancakes. Whatever it’s called this fallen souffle of a breakfast is a crispy delight with grand bubbles and puffs, over a creamy center. I’ve given you a basic recipe- sprinkled with powdered sugar and perked up with a little lemon, but feel free to add berries, cherries, mascarpone cheese, bananas, whatever you like to this to make it your own!

The most important step in this recipe is the blending step. It’s crucial to beat the eggs well for lots of height in your dramatic pancake. It will, however dear friends eventually fall. But the peaks and valleys and crunchy/creamy juxtaposition will still be there. I made this recipe on a TV cooking spot on morning news once, and oh boy, it was so hard to time it just right so that the cameras would catch all the lofty glory and we WOULDN’T be on a commercial break. I’d wholeheartedly recommend this dish for a delicious breakfast, but not so much for cooking on TV.

My mother always doubled this dish and baked it in a lasagna pan instead of the cast iron. We three kids just could not get enough of it, and a single recipe never would have been enough! You could also cut the recipe down and use a smaller oven safe frying pan if you have a smaller household, it works just as well!

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Next Level Gluten Free Dutch Baby

Serves 4

4 eggs
3/4 cup (105g) gluten free 1-to-1 baking flour
¼ cup (28g) corn starch
1 cup (240g) milk or nondairy milk
1 Tbsp (12g) Sugar
1 tsp salt
1 tsp vanilla extract
4 Tbsp (57g) unsalted butter or nondairy stick butter
zest and juice of 1/2 lemon
powdered sugar

Place a 9-inch cast iron skillet in the oven and heat the oven to 375°F.  Combine the eggs, flour, milk, sugar, salt and vanilla in blender and blend until fully combined, and light and fluffy. Let this mixture rest for 5 minutes.

Remove the cast iron skillet from the oven and add in the unsalted butter and put it back in the oven. Once it has melted pour in the batter and bake in the oven for 20-25 minutes or until puffed, and golden brown.

When you remove it from the oven, dust with powdered sugar, squeeze the lemon juice over it and serve immediately (It will collapse once its out of the oven, that’s ok, it’s supposed to). Enjoy.  

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