Gluten-Free Dutch Baby Pancake with Berry Compote

Ingredients

• 0.75 cup Gluten-Free All-Purpose Flour(replaces Wheat Flour)
• 3 large Eggs
• 0.75 cup Milk
• 2 tablespoons Sugar
• 1 teaspoon Vanilla Extract
• 2 tablespoons Melted Butter
• 2 cups Mixed Berries (fresh or frozen)
• 1 tablespoon Lemon Juice
• 2 tablespoons Powdered Sugar

Instructions

1. 1Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet into the oven as it preheats.
2. 2In a blender, combine the 0.75 cup Gluten-Free All-Purpose Flour, 3 large Eggs, 0.75 cup Milk, 2 tablespoons Sugar, and 1 teaspoon Vanilla Extract. Blend the mixture until it is completely smooth.
3. 3Carefully remove the very hot 10-inch cast-iron skillet from the oven. Add the 2 tablespoons Melted Butter to the skillet and tilt the skillet to evenly coat its bottom and sides.
4. 4Pour the smooth batter from the blender into the hot, buttered 10-inch cast-iron skillet. Bake for 20-25 minutes at 425°F (220°C), until the pancake is puffed up high and has turned a golden brown color.
5. 5While the pancake bakes, prepare the berry compote: In a medium saucepan, combine the 2 cups Mixed Berries (fresh or frozen) and 1 tablespoon Lemon Juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries have softened and released their juices.
6. 6Remove the puffed Dutch baby pancake from the oven. Dust the top with the 2 tablespoons Powdered Sugar, then spoon the warm berry compote over the pancake and serve immediately.

Substitutions

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