Gluten-Free Dutch Pancake (Pannenkoeken)

Ingredients

• 1 cup Gluten-Free All-Purpose Flour
• 1/4 cup Tapioca Starch
• 2 Eggs
• 1 cup Milk
• 1 tbsp Sugar
• 1/4 tsp Salt
• 2 tbsp Butter

Instructions

1. 1In a large bowl, whisk together the 1 cup Gluten-Free All-Purpose Flour, 1/4 cup Tapioca Starch, 1 tbsp Sugar, and 1/4 tsp Salt until well combined.
2. 2In a separate medium bowl, whisk together the 2 Eggs and 1 cup Milk until smooth.
3. 3Gradually pour the wet ingredients from the medium bowl into the dry ingredients in the large bowl while whisking continuously until you have a smooth batter with no lumps.
4. 4Heat a 10-inch non-stick skillet or griddle over medium heat, approximately 325°F (160°C). Add 1 tbsp of the 2 tbsp Butter to the skillet and let it melt and coat the bottom.
5. 5Pour 1/4 cup of the batter onto the heated skillet for each pancake. Cook for 2 to 3 minutes on the first side, until the edges look set and small bubbles appear on the surface.
6. 6Carefully flip the pancake using a spatula and cook for another 2 to 3 minutes on the second side, until golden brown and cooked through. Repeat this process with the remaining batter, adding the remaining 1 tbsp of Butter to the skillet as needed for each new pancake.
7. 7Serve the Dutch pancakes immediately with your favorite toppings.

Substitutions

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