Dutch Baby Pancake
Grain-Free Dutch Baby Pancake
Gluten-Free, Grain-Free, Nut-Free
Who wouldn’t love this delicious, fluffy, & healthy Dutch Baby pancake? Reminiscent of Yorkshire Pudding or Popovers with its crisp crust and almost custardy interior, there are few foods easier to make than this. Bake this pancake in minutes and serve warm with maple syrup or your favorite toppings like blueberries, strawberries, or jam. Simply amazing! Enjoy for breakfast, brunch, a snack, or even as a dessert.
Ingredients
- 1 Tbsp. butter
- 2 Tbsp. Otto’s Naturals - Cassava Flour
- 2 large eggs
- ½ cup milk
- 1 tsp. maple syrup
- ¼ tsp. cinnamon
Instructions
- Preheat the oven to 395°F. Place the butter in a 6” cast iron skillet. Place the skillet in the oven.
- While the butter is melting, combine all of the remaining ingredients in a medium mixing bowl. Beat until the mixture is smooth and frothy.
- Remove the skillet from the oven. Butter should be completely melted (but not burnt!), and the pan should be hot. Pour the egg mixture into the skillet.
- Bake for 30-35 minutes or until the pancake is golden brown and puffy.
- Enjoy warm with fresh berries and maple syrup!
What is a Dutch Baby Pancake?
Dutch baby pancakes have the eggy flavor of a sweet popover and the soft, fragile texture of a delicate crêpe. It is made by adding a thin layer of batter to a skillet that has been heated, and then baking it in a hot oven.
The batter will start to puff up around the sides of the skillet right away, continuing to rise steadily while baking and taking on the appearance of a poofy pillow rather than an American flapjack.
But just like pancakes, you can top it off with your favorite fruits or syrup. It's even great with savory toppings! The best part is that you can make this pancake using Otto's Naturals Cassava Flour, and it still remains fluffy and delicious.