A gluten free Dutch Baby pancake is the best way to get warm and comforting gluten free breakfast on the table in about 20 minutes. It feels light but is still filling—and it only looks like it was hard to do!
Maybe you’ve never had a Dutch baby/German pancake, gluten free or otherwise. If not, you’re in for a treat. If you have had a Dutch baby and have been missing this lovely cross between a pancake and a popover now that you’re gluten free, I’m happy to report that you can have it back. In a big way!
As is especially the case with a super simple recipe like this one, there are a few tricks of the trade. You must select and prepare the few necessary ingredients carefully (not just any flour blend will do, and your eggs and milk must be at room temperature). And your pan must be hot from the oven when you pour in the batter. That’s what gives rise to that gorgeous, puffy pancake and the even browning.
As with many things, there’s something special about baking it in a cast iron skillet, as it holds heat so well and heats so evenly. But I have made this gluten free Dutch baby successfully in a 9-inch cake pan. If you can, try to avoid making it in a Pyrex pan, as glass bakes very hot and the pancake is much more likely to burn before it browns.
Wondering about the why some people call it a Dutch Baby, and others a German Pancake? Well, as the story goes, the young daughter of a German restauranteur in Seattle couldn’t pronounce the word “Deutsch,” and instead said “Dutch.” And so this classic German pancake came to be known as a Dutch baby. Fact or fiction? Who knows. All I know is that it’s ridiculously easy and delicious, and it works like magic every. single. time.
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