Make this a staple of your family's breakfast. Pancake that's light and doesn't require individual stack of pancakes. Dust heavily with powdered sugar and fruits on the side for a special presentation.
CATEGORY
BREAKFAST
German Pancake (aka Dutch Baby)
INGREDIENTS
5 Tablespoons butter
6 large eggs room temperature
1 1/4 cup milk or dairy free milk
1 cup Lorraine’s Gluten-Free All Purpose Flour
1/4 tsp kosher salt
1 teaspoon vanilla extract
Gluten-Free
Nut-Free
Dairy-Free
Oven Temperature:
Preheat oven to 425ºF
Bake Time:
22 – 27 min until puffy and golden brown
Melt butter in 10” cast iron pan or rectangular baking in the oven until melted.
While butter is melting, add remaining ingredients in the blender and process until smooth.
Pour batter into pan over melted butter.
Bake until puffy and edges are golden brown.
Serve dusted generously with powdered sugar and maple syrup.
