Dutch babies are one of my favorite breakfasts to make on slow weekend mornings. They are so simple to throw together but do take a little time to make. It has been a typical grey and gloomy late winter here in Portland so some bright lemon and fresh berries were in order. I have been trying to perfect a gluten free dutch baby recipe and I think this is it! I’ve found that the secret to a light and airy dutch baby is having the eggs and milk at room temperature and getting the pan nice and hot before adding the batter. The finished pancake is puffed and golden brown with a slightly crunchy exterior and a smooth and custardy center. A sprinkle of juicy blueberries and a squeeze of lemon at the end is a delicious finishing touch!
3 tablespoons butter
3 large eggs at room temperature
2/3 cup whole milk at room temperature
1/2 cup gluten free flour blend (the kind that already contains xanthan gum)
2 tablespoons sugar
pinch of salt
1/2 cup fresh blueberries
lemon wedges and powdered sugar for serving
Preheat oven to 450 degrees fahrenheit and insert a 10″ cast iron pan to get it nice and hot. While the pan is heating whisk together the eggs and milk, then add the flour, sugar and salt and blend until very smooth. Turn the oven temperature down to 375 degrees fahrenheit and throw the butter into the hot pan and let it melt until it is slightly browned. Remove the pan from the oven swirl the butter around to fully coat the bottom and sides of the pan, then pour in the batter. Sprinkle the blueberries on top and pop the pan back in the oven to bake the pancake for 25-30 minutes, until puffed and golden brown. Sift with powdered sugar and serve with a squeeze of lemon.