What's For Breakfast: Gluten-Free Dutch Baby Pancake


Our standard weekend breakfast fare includes eggs and hashbrowns, pancakes, or waffles. This weekend I decided to up the ante slightly by making a Dutch baby pancake. Since the batter is made in a blender, it is super-simple to make and even easier to clean up. My only regret was not checking the pantry earlier to make sure we had a little powdered sugar on hand. But, no worries, a generous drizzle of maple syrup more than made up for it.

A Dutch baby pancake is light and fluffy -- its egg-custard-like texture reminds me of French toast, but the flavor is light like a crepe. I chose to make my Dutch baby pancake gluten-free by using almond flour. However, if grains aren't a problem for you, feel free to use all-purpose flour instead. Though this recipe theoretically makes four servings, it is just as easily consumed by two very hungry people. I think a couple of these pancakes, baked up in cast-iron skillets, would make for a stunning brunch presentation. 


Gluten-Free Dutch Baby Pancake (printer-friendly version)
makes 4 servings (or 2 very large servings)

2 tablespoons unsalted butter
3 large eggs
1/2 cup organic skim milk
1/4 cup organic heavy cream
1/2 cup almond flour
1/4 teaspoon fine sea salt
1/2 teaspoon pure vanilla extract
1/4 cup granulated sugar
maple syrup, for serving

1. Preheat the oven to 425 degrees.
2. Add the butter to a medium cast-iron (or oven-safe) skillet and melt over medium-high heat. Once  the butter has melted, turn off the heat.
3. Add the eggs, milk, cream, almond flour, salt, vanilla, and sugar to a blender. Blend at high speed for one minute (or until very foamy). Pour the batter into the prepped skillet and bake for 20 minutes, or until golden brown.
4. Slice into wedges and serve immediately with maple syrup. (The pancake will fall as it cools.)

(adapted from this Martha Stewart recipe)


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