A cross between a pancake, popover and soufflé, Dutch baby pancakes are easy and fun breakfast fare baked in a cast iron skillet. See topping list at end of the recipe.
1cupgluten-free flour (5.6 ounces)or all purpose white wheat flour
1pinchsea salt
1 ½tablespoonsunsalted butteror plant butter
Instructions
Place a rack in the center of the oven. If there is a rack directly above, move it lower or higher but out of the way. Pre-heat the oven to 425°F degrees.
In a medium bowl, whisk eggs together until foamy. Whisk in milk until smooth. Whisk in flour and salt until smooth. Set batter aside near oven. If using a blender to mix the batter, don't over-work or over-blend the batter. Use a low speed for a short time.
When the oven is at temperature, place a 10″ cast iron skillet on the center rack in the oven and allow it to heat up. Add butter and wait one minute until melted. Pour in the batter. It should sizzle. Pour in the batter and carefully slide the rack back into the oven. Bake until pancake is risen, puffed and has golden edges. Timing will depend upon your oven, about 18-20 minutes. Judge by the look and not just by timing.
When the edges are risen, puffed and golden brown, remove from the oven. Slice into quarters and serve with either sweet or savory toppings.
Notes
Optional toppings, sweet or savory:
Fresh berries
Frozen berries, thawed and warmed or pureed into a sauce.
Whipped cream sweetened with a little sugar or monk fruit.