Lindys Gluten Free Dutch Baby German Pancake Or Puff Pancake Recipes

GLUTEN-FREE DUTCH BABY (GERMAN PANCAKE)

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!

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.

LINDY'S GLUTEN-FREE DUTCH BABY (GERMAN PANCAKE OR PUFF PANCAKE)

Steps:

• Preheat oven to 450 degrees.
• Beat eggs until well aerated. Add milk and beat again. Add salt and flours and beat on low, just until blended (I usually use a blender).
• Meanwhile, put butter into a 9 x 13 baking dish, or divide it into two round cake pans, or two large cast iron skillets and place in the preheated oven to melt the butter and heat the pan(s). Tip pans to spread butter evenly.
• Pour batter into the warm pan(s), top with fruit, if you want to add some and place in the oven. Bake for 15 minutes.

GERMAN PANCAKE (PUFF PANCAKE)

Steps:

• Preheat your oven to 425 degrees. Melt butter in preheating oven in a 9" pie pan. Beat together the rest of the ingredients. Batter can be slightly lumpy. Pour over the melted butter in the pie pan. Bake for 15 minutes or until puffed up and golden! Sprinkle with powdered sugar and lemon juice (optional).

DUTCH BABY (AKA: GERMAN PANCAKE OR PUFF PANCAKE)

Steps:

• Preheat the oven to 450°F Beat eggs with a wire whip until well aerated. Add milk and whip again. Add salt and flour and stir with a fork, until just blended.
• Meanwhile, melt butter in a cast-iron skillet or a 8 x 8 baking dish with at least 2" sides. Run butter all over the pan bottom and up the sides so pancake can climb!
• Bake for 15 minutes. Serve with butter, syrup and powdered sugar. It is also good when sprinkled with a little lemon juice or topped with fruit (blueberries, sliced peaches, sliced apples or mixed berries).
• *Can be doubled and baked in a 9 x 13 pan with 2" sides.