Allow me to recommend this little gem, a Dutch Baby, sometimes called a German pancake. In 20 minutes flat the batter quickly puffs up to a beautiful golden brown cloud with crispy edges and a thin custardy center. To quote Ina, “How easy is that!” I like the traditional topping of fresh lemon juice, a sprinkling of lemon zest and an avalanche of powdered sugar. This makes a great breakfast or light dessert!
DUTCH BABY PANCAKE
Adapted from Gourmet
Let me assure you that this recipe is a cinch, BUT there are a few crucial instructions to heed in order for the the pancake to puff: preheat your skillet, room temp milk and eggs, and don’t even think about opening that oven door to take a peek! If you follow these instructions and you still have trouble I would stongly recommend checking your oven temperature with an oven thermometer. My current oven is pathetic. It is anywhere from 40-90 degrees OFF at all times!!
2/3 cup milk (rice or nut milk for dairy-free) at room temp*
3 eggs room temp**
1/2 cup white or brown rice flour***
3 tablespoons corn starch or tapioca starch
pinch of sea salt
2 tablespoons butter (or coconut oil for dairy-free)
- Preheat oven to 425 and place a 10″ or 12″ skillet inside to preheat.
- Place the room temp eggs and rice milk in a blender, add the flours and a pinch of salt. Blend 20 seconds or so until you have a very thin batter.
- Remove skillet from the oven and working quickly add the ghee/coconut oil, swirl to melt. Then pour the batter over the melted oil and place back in the oven.
- Bake 18-20 mins till puffed and golden (an oven light is helpful). Don’t open the oven door or your pancake will collapse!
- Serve immediately with fresh lemon juice and powdered sugar, fresh fruit, honey, or whatever tickles your fancy.
* To quickly bring your milk to room to room temp microwave for 5-10 seconds to take the chill of and stir. You don’t want this hot either.
** To quickly bring eggs to room temp simply cover them with warm (not hot) tap water for a few minutes.
*** If you’re not gluten free substitute 2/3 cup all purpose flour for the rice flour and corn starch.