Fluffy Gluten Free Dutch Baby
- 1 ½ tablespoons (21 g) unsalted butter
- ¾ cup (6 fluid ounces) milk at room temperature
- 3 (150 g (weighed out of shell)) eggs 150 g, weighed out of shell at room temperature
- ¾ cup (105 g) basic gum-free gluten free flour blend (69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch/flour)
- ¼ teaspoon kosher salt
- 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.