Gluten-Free German Pancakes (Dutch Baby)

Ingredients

• 1/2 cup Gluten-Free All-Purpose Flour Blend
• 1/4 cup Tapioca Starch
• 3 large Eggs
• 1/2 cup Milk
• 2 tbsp Sugar
• 1/2 tsp Vanilla Extract
• 2 tbsp Melted Butter
• 2 tbsp Powdered Sugar, for dusting
• 1 NA Lemon Wedges, for serving

Instructions

1. 1Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet inside the oven as it preheats.
2. 2In a blender, combine the 1/2 cup of Gluten-Free All-Purpose Flour Blend, the 1/4 cup of Tapioca Starch, the 3 large Eggs, the 1/2 cup of Milk, the 2 tablespoons of Sugar, and the 1/2 teaspoon of Vanilla Extract. Blend these ingredients until the batter is completely smooth.
3. 3Carefully and slowly remove the hot 10-inch oven-safe skillet from the preheated oven. Add the 2 tablespoons of Melted Butter to the hot skillet and gently swirl the skillet to coat the entire bottom and sides with the butter.
4. 4Pour all of the blended batter directly into the hot, butter-coated 10-inch skillet.
5. 5Place the skillet back into the 425°F (220°C) oven and bake for 18 to 20 minutes. The German pancake is done when it is significantly puffed up and has turned a deep golden brown color.
6. 6Carefully remove the hot skillet from the oven. Immediately dust the baked German pancake with the 2 tablespoons of Powdered Sugar and serve it right away with the 1 Lemon Wedges.

Substitutions

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