CATEGORY

BREAKFAST

German Pancake (aka Dutch Baby)

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.

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

  1. Melt butter in 10” cast iron pan or rectangular baking in the oven until melted.
  2. While butter is melting, add remaining ingredients in the blender and process until smooth.
  3. Pour batter into pan over melted butter.
  4. Bake until puffy and edges are golden brown.
  5. Serve dusted generously with powdered sugar and maple syrup.

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