Dutch Baby Pancake {gluten-free, dairy-free}

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)

1. Preheat oven to 425 and place a 10″ or 12″ skillet inside to preheat.
2. 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.
3. 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.
4. Bake 18-20 mins till puffed and golden (an oven light is helpful). Don’t open the oven door or your pancake will collapse!
5. 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.