I’ll eat pancakes and waffles at any time of day, so I just can’t get enough recipes, especially ones that are gluten free. Having worked on gluten free pancakes and waffles, I realized I was yet to try a gluten free Dutch baby, which in my book is the most glorious of pancakes!
I found this great recipe from the blog gluten free on a shoestring, and switched up the flour for my favourite gluten free flour blend, from America’s Test Kitchen. On the blog Nicole had a gluten free flour blend listed, using superfine white rice flour + potato starch + tapioca starch/flour, but because I’ve had so much success with the America’s test kitchen blend – which I now always have a stash of – I forged ahead, using it. Nothing to lose I thought, and much to gain, especially with lunch time coming up!
Mine may not have risen as high, but my cast iron skillets are all 10-inches (or much smaller) and the recipe called for a 9-inch pan. The sacrifice in height was nothing compared to the lovely taste and texture, with a crispy outside and very soft, custard-y inside. Ahhhh. Just as it should be, and in fact, it was the best Dutch baby I’ve ever made, gluten free or otherwise.
For some reason I didn’t have fresh lemon so I used orange for the spritzing, to me always necessary with a Dutch baby. The taste of orange paired very well with the blueberry preserves I served it with. Please don’t forget the liberal sifting of icing sugar as unlike most pancakes, there’s very little sugar used in the batter. Besides, it looks even more beautiful with it!
- 1 1/2 TBSP (21 g) unsalted butter
- 3/4 cup (6 fluid ounces) milk, at room temperature (any kind, just not nonfat)
- 3 eggs (150 g, weighed out of shell) at room temperature
- 3/4 cup (105 g) basic gum-free gluten free flour blend (69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch/flour) or use ATK’s gluten free flour blend - link is in blog above
- 1 tsp sugar
- 1/4 tsp kosher salt
- icing sugar for sifting
- lemon or orange wedges for serving & spritzing
- optional: berries or fruit preserves for serving
- Preheat your oven to 375°.
- Add the butter to a 9-inch cast iron skillet or heavy-bottom 9-inch cake pan and place the pan in the preheated oven just until the butter is melted, while you make the batter.
- In a blender, or using a stick blender and a jug, place the milk, eggs, flour blend, sugar and salt, and blend just until smooth. (The batter will be thin.)
- Remove the hot pan with the melted butter from the oven, and pour off excess butter, leaving just a coating on the pan. Working quickly, pour the batter into the hot pan and return to the oven, baking for about 10 minutes. Rotate the pan 180° and continue to bake until the pancake is puffed and golden brown all over (about another 5 minutes). Remove from the oven.
- The pancake should release easily from the pan, but if it sticks use a rubber spatula to loosen, then slide it out onto a wire rack - avoiding a soggy bottom!
- Allow to cool briefly before slicing into wedges and serving warm with a serious dusting of confectioners’ sugar, some lemon or orange wedges for spritzing, and berries or fruit preserves on the side.
- *The original recipe also called for no sugar, I added just one teaspoon, particularly to help with browning!