Dutch Baby Pancake
One large pancake that puffs up in a hot skillet.
It’s said the name comes from an American mishearing of deutsch when pfannkuchen was on a menu somewhere in the Pacific Northwest. Since this is essentially a giant Yorkshire pudding, you want a starchy gluten-free flour, so that it’s light enough to rise in the oven.
Ingredients
- 140 grams Gluten-Free Flour #1
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 3 tablespoons butter
Method
- Preheat the oven to 425°F with a 12-inch cast iron skillet inside. After the oven has heated up, put the butter into the skillet and then place the skillet back into the oven so the butter can melt.
- While the oven is heating, whisk together the dry ingredients. Next, beat the eggs and then combine with the milk and vanilla extract.
- After the oven has heated and butter has melted, mix the wet ingredients into the dry ingredients and then whisk everything together until smooth.
- Pull the hot skillet out of the oven and pour the mixture into the melted butter. The batter should sizzle a bit when it comes in contact with the hot butter. Place the skillet back into the oven and let everything bake for 20 minutes. It’s best not to open the oven door while baking as there is a risk that it could cause the pancake to collapse.
- When the pancake has lightly browned, take it out. Let it cool and collapse for five minutes or so, then slice it into pie-shaped pieces.