Gluten-Free German Pancake (Dutch Baby)

Ingredients

• 3 large Eggs
• 0.5 cup Tapioca Starch
• 0.5 cup Almond Milk
• 1 tsp Vanilla Extract
• 0.25 tsp Salt
• 2 tbsp Butter (dairy or plant-based)
• 1 cup Fresh Berries (strawberries, blueberries, raspberries)
• 2 tbsp 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 oven-safe skillet into the oven as it preheats.
2. 2In a blender, combine the 3 large Eggs, 0.5 cup Tapioca Starch, 0.5 cup Almond Milk, 1 tsp Vanilla Extract, and 0.25 tsp Salt. Blend these ingredients until the mixture is completely smooth, with no lumps.
3. 3Carefully remove the hot 25.4 cm skillet from the preheated oven. Add the 2 tbsp Butter to the hot skillet and swirl it around to fully coat the entire bottom and sides of the pan.
4. 4Immediately pour the smooth batter from the blender into the hot, buttered 25.4 cm skillet. Place the skillet back into the preheated oven without delay.
5. 5Bake for 20 to 25 minutes in the 220°C oven. The pancake is done when its edges are puffed up high and golden brown, and the center is set.
6. 6Carefully remove the puffed pancake from the oven. Arrange the 1 cup of Fresh Berries evenly over the top, then sprinkle with the 2 tbsp Powdered Sugar.
7. 7Serve immediately while the pancake is still warm and puffy to enjoy its light texture.

Substitutions

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