Dutch Baby (German Pancake)
3
Eggs, room temperature
1/2 cup (125 mL)
Whole milk, room temperature
1/2 cup (64 g)
Gluten-free flour (King Authurs 1 to 1, or rice flour)
1 tbsp (15 g)
Granulated white sugar
1/4 tsp (1 g)
Kosher salt
1 tsp (10 ml)
Pure vanilla extract
3 tbsp (45 g)
Clarified butter or ghee
Instructions
1.
Let the three eggs and milk come to room temperature (helps the pancake poof in the oven).
2.
Preheat oven to 400F and set an oven rack in the middle position.
3.
Put a 10-inch cast iron skillet into the oven and heat for at least 5 minutes while the oven is heating to 400F (205C).
4.
In a blender, combine the eggs, milk, flour, sugar, salt and vanilla extract.
5.
Blend until completely smooth, scraping down the sides of the blender as necessary, about 30 seconds to 1 minute.
6.
Once the skillet is heated, open the oven and add the clarified butter to the skillet.
7.
Close the oven and allow the butter to melt, about 1 minute.
8.
Carefully remove the hot skillet from the oven. Pour the batter into the buttered skillet and carefully place the skillet back into the oven.
9.
Bake for about 20 minutes, until puffed and golden.
10.
Remove the skillet from the oven. Dust with sliced almonds and confectioners sugar. Top with fresh fruit and serve immediately.