A Dutch Baby, as near as I can figure, is a baked pancake that puffs up and turns a delicious golden brown.
It sounded good to me.
I had to experiment a few times. The first one didn’t puff quite like it should’ve, the second one was too eggy.
But this one was good.
So enjoy. This recipe makes one 10 inch gluten free dutch baby pancake. Cover it with maple syrup, cinnamon, butter, and a dash of cloves.
(And, yes, you’ll notice that I changed my recipe format–Hopefully this will make things easier for you. I’ll probably change all my other recipes to this format in the future).
- 1 tablespoon butter
- 1 tablespoon honey
- 2 eggs
- 1 egg white
- 2 /3 cup milk
- ¼ cup rice flour, plus 2 tablespoons
- ¼ cup potato starch or cornstarch
- ¼ teaspoon vanilla extract
- Pinch of cinnamon, plus more for dusting
- Pinch of cloves, plus more for dusting
- Pinch of salt
- Put a 10 inch cast iron skillet in the oven at 400 degrees F.
- Melt the honey and butter, then put into a blender with the eggs, egg white, milk, rice flour, cornstarch/potato starch, vanilla extract, cinnamon, cloves, and salt.
- Blend for about 30 seconds, until the mix is fully combined and smooth.
- Remove the cast iron pan from the oven and grease quickly and evenly with about 1 tablespoon of butter. Pour the pancake mix into the pan and put it back into the oven.
- Cook for 30 minutes at 400 degrees F. Position the rack in the lower half of the oven—it’s important to get the bottom of the pancake good and brown. Don’t open the oven, or else the pancake might collapse.
- Check the pancake. If it’s golden on top and looks as if it might be crunchy on the bottom, remove it. You need to get a good crunchy bottom on the pancake, so if it isn’t crunchy allow it to cook a few more minutes.
- When done, remove from oven and coat with maple syrup, butter, cloves, and cinnamon. It will collapse, so eat it quickly!