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May 31, 2014 Breakfast

Gluten Free Dutch Baby Pancake

Gluten Free Dutch Baby Pancake recipe

A Dutch Baby, as near as I can figure, is a baked pancake that puffs up and turns a delicious golden brown.

Gluten Free Dutch Baby Pancake recipe

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.

Gluten Free Dutch Baby Pancake recipe

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).

Gluten Free Dutch Baby Pancake recipe

Dutch Baby Pancake
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
A puffy, golden brown pancake baked in the oven.
Author: Linnaea
Recipe type: Breakfast
Serves: 4
Ingredients
  • 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
Instructions
  1. Put a 10 inch cast iron skillet in the oven at 400 degrees F.
  2. 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.
  3. Blend for about 30 seconds, until the mix is fully combined and smooth.
  4. 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.
  5. 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.
  6. 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.
  7. When done, remove from oven and coat with maple syrup, butter, cloves, and cinnamon. It will collapse, so eat it quickly!
3.5.3208

 

IMG_0095

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Summary
recipe image
Recipe Name
Gluten Free Dutch Baby Pancake
Published On
2014-05-31
Preparation Time
10M
Cook Time
30M
Total Time
40M

Categories: Breakfast Tags: dutch baby pancake, german pancake, gluten free dutch baby, gluten free dutch baby pancake, gluten free pancake, gluten-free, gluten-free pancakes, pancakes

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Comments

  1. Shauna says

    October 27, 2014 at 11:32 am

    How would you make this with “gluten-free flour”? I have that, but not rice flour ( idk, rice flour is probably in it).

    Reply
    • Linnaea says

      October 29, 2014 at 3:42 pm

      Replace both the rice flour and potato starch with equal amounts of your gluten-free flour mix. Also, check to make sure the mix doesn’t include baking powder, because that will affect your results. The recipe doesn’t have any baking powder in it for a reason.

      Reply

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Hi, I’m Linnaea, the girl behind the blog! When I'm not mixing up GF goodness, you might find me herding cattle on our family ranch, frantically studying my way through college, procrastinating on homework by reading a good thick book, or bossing people around. Welcome to my corner of the internet! I'm so glad you're here. :) [Read More...]

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