Introducing Gluten-Free Dutch Baby pancakes!
Did you know that Dutch Baby pancakes are actually not Dutch…it is actually an American invention based on a German pancake dish. Nonetheless, all Dutch, Germans, and Americans love these pancakes because of it's unique taste and texture.
Here's the recipe...
GLUTEN-FREE DUTCH BABY PANCAKES
Dutch Baby Pancakes
BREAKING NEWS: Dutch baby pancakes are actually notDutch…it is actually an American invention based on a German pancake dish..
1/3 cupTorill’s Table Gluten-Free Waffle & Pancake Mix
3 eggs, large
½ cup whole milk
½ tsp pure vanilla extract
2 ½ tbsp butter (for cooking)
Cast iron pan
Mixing bowl (or shallow plate for the batter)
Preheat the oven at 400°F.
Once the oven is done preheating, put the cast iron pan into the oven until the batter is ready.
In a mixing bowl, combine the eggs and milk. Then add the milk, sea salt and vanilla extract. Mix until combined.
Cover it with plastic wrap and let it rest in room temperature for 15 minutes.
Once the batter is rested, take the cast iron pan out of the oven and put it onto the stove.
Turn on the stove on medium heat. Add the butter and let it melt; swirl it around the bottom and the sides of the pan.
Add the batter onto the preheated cast iron pan and swirl it around on the sides. Let it cook on medium heat for a minute. Pro-tip:swirling the batter around the sides and let it cook on medium heat for a minute will ensure even sides and growth, rather than one side.
Return the cast iron pan with the batter inside into the oven and let it cook for 20 minutes or until golden brown.
Once it is done cooking, take it out of the oven and let it cool down. Pro-tip:it is expected to rise up when it is baking and to sink down when cooling down.
Add your desired toppings and enjoy!