A Dutch baby pancake is basically a giant popover made in a Dutch oven instead of muffin tins. It’s so easy to make that I make it often for breakfast. It’s made from five ingredients: gluten-free flour, vegan butter, dairy-free milk, eggs and xanthan gum.
Melt the dairy-free butter in the Dutch oven in a hot (450 degrees F) oven. While the butter is melting, crack four eggs into a blender, pour in the dairy-free milk, and whir for a minute. Put a cup of gluten-free flour into a mixing cup, and stir in half a teaspoon of xanthan gum. While the blender is still whirring, pour in the flour, and mix for a few seconds.
The hardest part (not hard at all) is pouring the batter into the hot Dutch oven containing sizzling butter without allowing the butter to splatter. Butter and pan are hot, so be careful. Push the Dutch oven back into the oven, shut the door, and allow to bake for 20 minutes.
The finished Dutch baby pancake will have a shiny brown crust, and be gooey and eggy inside. Take it out of the oven, cut it into generous slices, and serve immediately. I think a Dutch baby pancake tastes great all by itself, but I also serve it for breakfast with warm maple syrup, fruit preserves, or cut-up fresh fruit.
Gluten-Free, Dairy-Free Dutch Baby Pancake
A Dutch baby pancake is a giant popover made in a Dutch oven instead of a muffin tin. It's gooey, eggy and delicious by itself or with maple syrup, fresh fruit or fruit preserves.
Ingredients
- 1/4 cup dairy-free butter
- 4 eggs
- 1 cup milk
- 1 cup gluten-free flour mix
- 1/2 teaspoon xanthan gum
Instructions
Preheat oven to 450 degrees F.
Put the dairy-free butter into a 2-3 quart Dutch oven.
Place the uncovered pan into the oven to allow the dairy-free butter to melt.
Meanwhile, put the eggs and milk into a blender, and blend on high speed for 1 minute.
In a small bowl or measuring cup, whisk together the flour and xanthan gum.
With the blender running on low speed, carefully pour the flour into the blender, and blend for a few seconds until mixed.
Open the oven, and pour the batter into the Dutch oven.
Bake at 450 degrees F for 20 minutes until brown and crisp.
Remove from oven, cut into wedges.
Serve immediately with maple syrup, preserves or fresh fruit.
Place the dairy-free butter in a Dutch oven.
Place the Dutch oven in a 450 degree F oven to melt the butter until it sizzles.
While the butter is melting, blend the eggs and milk in a blender. Stir together the flour and xanthan gum, and gently pour into the egg mixture while the blender is running. Pour the batter into the hot pan, and bake for 20 minutes at 450 degree F.
The Dutch pancake will have a shiny brown crust when done. Inside, it will be soft and eggy.
Serve immediately all by itself or with fresh fruit (here, pineapple and mint), maple syrup, or fruit preserves.
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