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Gluten Free Dutch Baby
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Cook time
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Easy gluten free Dutch baby recipe.
Author: Jan Withington
Recipe type: Breakfast
Serves: 2 servings
Ingredients
- ½ cup Bob's Red Mill 1 to 1 Baking Flour - GF
- 3 large eggs, at room temperature
- ½ cup whole milk, at room temperature
- 1 tablespoon sugar
- ⅛ teaspoon Spicely Organics Nutmeg Powder - GF
- ⅛ teaspoon salt
- 3 tablespoons butter
- tablespoons unsalted butter
- maple syrup for serving
Instructions
- Heat oven to 425 degrees F.
- Combine eggs, flour, milk, salt, sugar and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand or by a handheld electric mixer.
- Heat a 10-inch cast iron pan over medium heat. Once it's hot, melt the butter making sure the sides are nicely greased (watch it so it does not burn) add the batter to the pan, and bake for 15 to 18 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees F and bake 5 minutes longer.
- Remove pancake from oven, cut into wedges and serve with syrup and your favorite berries. The best!
