Gluten Free Dutch Baby
easyhealthyrecipes.com/gluten-free-dutch-baby/This light and fluffy Gluten Free Dutch Baby Pancake recipe is ready for all your favorite toppings!
Recipe makes approximately 2
Equipment Needed
- cast-iron skillet
Ingredients Needed
- 3 large eggs (at room temperature )
- ½ cup corn starch
- ½ cup whole milk (at room temperature )
- 1 Tbsp sugar
- 3 Tbsp unsalted butter
- confectioners sugar (for dusting)
- toppings (fresh fruit, syrup etc.)
Instructions
- 15 minutes before baking preheat the oven to 450°F. Have a pie plate or oven-proof skillet ready.
- Whisk together the milk, flour, eggs, sugar and vanilla.
- Put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
- Slowly pour batter into the hot pan and bake for 15 minutes. Reduce the heat to 350°F and bake another 8-10 minutes, until pancake is well-browned.
- Remove from the oven and sieve confectioners' sugar over the top. Serve immediately with fruit spooned into the center of the pancake.
Recipe Notes
- If you don't own a cast iron skillet, a non-stick pan with a heatproof handle will also work with this recipe.
- Avoid opening the oven door for the first 15-minutes to make sure the pancake puffs up properly!
- Make sure the pan gets really hot for best results! If it is not hot enough the pancake might not puff up properly.
Nutrition Info (Approximate)
Calories: 427kcal | Protein: 11g | Fat: 25g | Saturated Fat: 14g | Trans Fat: 1g | Total Carbs: 39g | Fiber: 0.3g | Sugar: 9g | Net Carbs: 38.7g | Cholesterol: 298mg | Sodium: 122mg | Potassium: 189mg | Calcium: 118mg | Iron: 1mg