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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 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 25.4 cm 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 25.4 cm cast-iron skillet. Bake for 20-25 minutes at 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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