An Easy Recipe Gluten Free Dutch Babies
This puffed pancake emerges high and mighty from the oven, but deflates quickly once it's set on the table. The edges are crisp and the interior is rich, warm and eggy. I love it dusted with confectioners sugar and a squeeze of lemon, but I'm sure it would be wonderful with maple syrup too.
Equipment
- 9" cast iron skillet
Ingredients
- 2 tablespoons butter
- 3 extra large eggs (at room temperature)
- ½ cup plus 2 tablespoons whole milk
- ½ cup gluten-free all purpose flour blend
- pinch salt
- lemon wedges and confectioners sugar for serving
Instructions
- Preheat the oven to 375 degrees. Put the butter in a 10-inch cast iron skillet and place in the oven to heat the pan and melt the butter.
- Meanwhile, whisk the eggs and the milk together. Whisk in the flour and salt until mixture is smooth and thickened slightly. It will have the consistency of a pourable pancake batter.
- Remove pan from the oven and swirl to evenly coat it with the melted butter. Pour batter into the pan and return to the oven. Bake for 25-30 minutes, rotating the pan halfway through baking. The Dutch Baby should be very puffed and very golden brown when you remove it from the oven.
- Serve immediately with lemon wedges and confectioners sugar.
Nutrition
Serving: 1sliceCalories: 121kcalCarbohydrates: 15gProtein: 6gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 124mgSodium: 72mgPotassium: 61mgFiber: 2gSugar: 3gVitamin A: 193IUVitamin C: 1mgCalcium: 44mgIron: 1mg
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