I made a Dutch Baby (aka German pancake) last weekend:
A friend asked for the recipe, so here it is:
|pan size||butter||eggs||milk||flour||……||I suggest this amount of gluten free flour to sub for the regular flour to the left|
|2-3 quart||1/4 c||3||3/4 c||3/4 c||……||1 c|
|3-4 quart||1/3 c||4||1 c||1 c||……||1.25 c|
|4-4.5 quart||1/2 c||5||1.25 c||1.25 c||……||1.5 c|
|4.5-5 quart||1/2 c||6||1.5 c||1.5 c||……||1.75 c|
Put the butter in an oven-safe skillet (like a cast iron skillet), and put this in the oven. Turn the oven on to 450F. While the oven heats and the butter melts, mix the batter ingredients in a blender (this operation will not actually take long enough to melt the butter, so I putz around a bit first). Whirl eggs at high speed for one minute. With the blender motor running, add the milk and then slowly add the flour. Whirl for 30 sec. Remove the pan from the oven and pour in the batter, then return the pan to the oven, Bake until puffy and well browned, 20-25 minutes. Serve at once with syrup, powdered sugar, fruit, lemon, applesauce, etc.
I made mind gluten free. Because of the high egg content (which provides a lot of structural stability to the baked good), I suspect the recipe is pretty flexible to flour substitutions, but I found it did need a bit more flour (gluten free flour doesn’t seem to be able to absorb as much liquid as wheat), so I increased the flour amount by 1/4 cup. I used flour from this batch:
- rice flour, 1.5 c
- tapioca starch, 1.75 c
- millet flour, 2.25 c
And I included 1 tsp of psyllium husk, which is my favorite “binder” (you could use an equal amount of xanthan gum, guar gum, or possibly ground flax seed).