Gluten-Free Dutch Baby Pancake with Berry Compote

Instructions

1. 1Preheat your oven to 220°C. Place a 25.4 cm cast iron skillet into the oven as it preheats.
2. 2In a blender, combine the 1/2 cup Tapioca Flour, 1/4 cup Rice Flour, 1/4 cup Potato Starch, 3 Eggs, 1 cup Milk, 1 tsp Vanilla Extract, and 1/4 tsp Salt. Blend until the mixture is completely smooth and no lumps remain.
3. 3Carefully remove the hot 25.4 cm cast iron skillet from the oven. Add the 2 tbsp Butter to the skillet and swirl it around until it fully coats the bottom and sides of the pan.
4. 4Immediately pour the smooth batter from the blender into the hot, buttered 25.4 cm cast iron skillet. Return the skillet to the preheated 220°C oven and bake for 20 to 25 minutes, until the Dutch baby is significantly puffed up and golden brown.
5. 5While the Dutch baby bakes, prepare the berry compote. In a saucepan, combine the 2 cups Mixed Berries, 2 tbsp Sugar, and 1 tsp Lemon Juice. Cook the berry mixture over medium heat, stirring occasionally, for 5 to 7 minutes, until the berries have softened and released their juices, forming a compote.
6. 6Once baked, carefully remove the Dutch baby from the oven. Dust it evenly with the 1 tbsp Powdered Sugar and serve immediately with the warm berry compote.

Substitutions

Related Guides