Ingredients
Base Ingredients:
4 Eggs *see note about eggs
3/4 cup of Dairy Free Milk (Lactaid)
3/4 cup spooned and leveled GF Flour *see note on GF Flour
Pinch of salt
3 Tablespoons plant based butter
Toppings:
**See recipe notes for more info
Instructions
1. Grab some coffee or tea and set out your eggs, butter, and measured milk. Sip on your cup while you let the ingredients come to room temp. (Don’t skip this step, the ingredients being at room temp help make the dutch baby rise)
2. Once no longer cold, preheat the oven to 445 degrees F and put your 12inch case iron pan in to preheat. (You can use an 8×8 baking pan or double the recipe and use a 9×13 glass pan)
3. Once preheated, put the butter into the pan and close the oven door. Let the butter melt until frothy and bubbly looking.
4. Put the eggs, flour, salt and milk in a bowl and either use an immersion blender to mix or throw it all into a blender and mix for 1 minute.
5. Remove the hot pan and pour the batter into the pan with the butter. Place in oven and cook for about 30 minutes or until the top of the pancake is puffy and golden brown.
6. Remove and serve hot with toppings of your choice.
Notes
Make this recipe yours! Experiment to find your own style. Here are some versions that I use:
Top with freshly squeezed lemon juice, sprinkled powdered sugar and fresh fruit.
Top with fresh strawberries and maply syrup
Make it savory by adding herbed salt to the batter before cooking and top with shaved parmasean and shaved roast beef with arugula & drizzle with olive oil.
Another savory option is to again add the herbed salt and top with slices of prosciutto, mozerella cheese and tomatoes. Drizzle with olive oil.
The posabilities are endless. Rather you keep it simple or take it to the next level, plan what toppings you want to do before your cook so you are good to go.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Keywords: dutch baby