GLUTEN-FREE DUTCH BABY (GERMAN PANCAKE)
This gluten-free dutch baby (also known as a German pancake) is an easy breakfast favorite! With a light custard base, fluffy sides and edges, and a rich buttery flavor, you'd never guess this is gluten-free!
Provided by Erin Collins
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Place the butter in a 9X13-inch baking dish and put the pan in the oven while it preheats (keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted).
- Place all the ingredients in a blender. Blend until just combined and smooth. Don't over-blend or the pancake will be tough.
- Take the pan out of the oven and pour the batter into (Tip: When pouring the batter into the pan, swirl the batter in a figure-8 pattern: This helps give the German pancake peaks and valleys and a delicious texture.)
- Bake for 20-25 minutes until the pancake is puffy and lightly browned on the bottom and edges.
- Serve immediately with butter syrup (recipe below), maple syrup, powdered sugar, berries or jam. Enjoy!
Nutrition Facts : Calories 497.67 kcal, Carbohydrate 49.81 g, Protein 10.6 g, Fat 29.01 g, SaturatedFat 16.15 g, Cholesterol 225.67 mg, Sodium 569.5 mg, Fiber 1.3 g, Sugar 36.72 g, ServingSize 1 serving
FLUFFY GLUTEN FREE DUTCH BABY
Steps:
- Preheat your oven to 375°F. In a 9-inch cast iron skillet or heavy-bottom 9-inch cake pan, place the butter.
- Place the pan with the butter in it in the preheated oven just until the butter is melted, while you make the batter.
- In a blender, place the milk, eggs, flour blend and salt, and blend just until smooth. You do not need a high-speed blender for this task. The batter will be thin.
- Remove the hot pan with the melted butter from the oven, and pour off excess butter, leaving just a coating on the pan.
- Working quickly, pour the batter into the hot pan and return to the oven. Bake for 12 minutes.
- Rotate the pan 180° and continue to bake until the pancake is puffed and golden brown all over (about another 5 minutes). Remove from the oven.
- The pancake should release easily from the pan. If it seems stuck on any sides, loosen it with a knife and slide it out of the pan onto a wire rack. This will ensure that the bottom of the pancake doesn't become soggy as it cools.
- Allow to cool briefly before slicing into wedges and serving warm garnished with fruit, a light dusting of confectioners' sugar and maybe a dollop of whipped cream (in the winter, I like to serve it with citrus, in the summer with berries).
- Any leftover wedges can be stored at room temperature for about 4 hours, or even wrapped tightly and stored in the refrigerator for at least 1 day.
- Reheat gently in the microwave before serving. This recipe can be doubled easily, and baked in two batches.
WORLD'S BEST GF, DAIRY-FREE GERMAN PANCAKES
This is not the German potato pancakes. This is a one pan meal. Using Worlds Best German Pancakes #258828, I tweaked it for our dietary needs and it worked wonderfully! One more kid-friendly keeper.
Provided by She-Ra
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- In a 9x13 pan, melt oil in oven.
- In a medium bowl mix milk, flour, salt and eggs.
- When oven is at 400°F, take out pan and pour in mixture.
- Cook for 20-25 minutes or until fluffy.
- Serve with desired toppings. We like syrup.
Nutrition Facts : Calories 149.8, Fat 13.8, SaturatedFat 9.4, Cholesterol 186, Sodium 167.9, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
GLUTEN-FREE PANCAKES
Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet
Provided by Caroline Hire - Food writer
Categories Main course
Time 30m
Yield Makes 6 small pancakes
Number Of Ingredients 4
Steps:
- Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
- Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
- Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.
Nutrition Facts : Calories 119 calories, Fat 3.5 grams fat, SaturatedFat 1.8 grams saturated fat, Carbohydrate 16.1 grams carbohydrates, Sugar 1.9 grams sugar, Fiber 0.1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
WORLD'S BEST GERMAN PANCAKES
Make and share this World's Best German Pancakes recipe from Food.com.
Provided by Wynd1401
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven at 400°F.
- Put margarine in a 9x13-inch pan and put in oven.
- In a medium bowl mix milk, flour, salt, and eggs.
- When oven is at 400°F take out pan and pour in mixture.
- Cook for 20-25 minutes or until fluffy.
Nutrition Facts : Calories 207.2, Fat 10.2, SaturatedFat 3.3, Cholesterol 191.7, Sodium 232.6, Carbohydrate 18.2, Fiber 0.6, Sugar 0.2, Protein 9.8
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