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

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 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 25.4 cm 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 25.4 cm skillet.
5. 5Place the skillet back into the 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

Related Guides