Cherry Dutch Baby Gluten Free And Dairy Free Recipes

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GLUTEN-FREE DUTCH BABY (GERMAN PANCAKE)



Gluten-Free Dutch Baby (German Pancake) image

This gluten-free dutch baby (also known as a German pancake) is an easy breakfast favorite! With a light custard base, fluffy sides and edges, and a rich buttery flavor, you'd never guess this is gluten-free!

Provided by Erin Collins

Categories     Breakfast

Time 35m

Number Of Ingredients 10

1/4 cup butter
3/4 cup gluten-free all purpose flour
1/4 teaspoon salt
1 cup milk (preferably whole milk)
6 eggs
1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 teaspoon baking soda
1 teaspoon vanilla

Steps:

  • Preheat the oven to 425 degrees F. Place the butter in a 9X13-inch baking dish and put the pan in the oven while it preheats (keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted).
  • Place all the ingredients in a blender. Blend until just combined and smooth. Don't over-blend or the pancake will be tough.
  • Take the pan out of the oven and pour the batter into (Tip: When pouring the batter into the pan, swirl the batter in a figure-8 pattern: This helps give the German pancake peaks and valleys and a delicious texture.)
  • Bake for 20-25 minutes until the pancake is puffy and lightly browned on the bottom and edges.
  • Serve immediately with butter syrup (recipe below), maple syrup, powdered sugar, berries or jam. Enjoy!

Nutrition Facts : Calories 497.67 kcal, Carbohydrate 49.81 g, Protein 10.6 g, Fat 29.01 g, SaturatedFat 16.15 g, Cholesterol 225.67 mg, Sodium 569.5 mg, Fiber 1.3 g, Sugar 36.72 g, ServingSize 1 serving

CHERRY DUTCH BABY (GLUTEN-FREE AND DAIRY-FREE)



Cherry Dutch Baby (Gluten-Free and Dairy-Free) image

A traditional Dutch Baby pancake is doesn't have fruit, but has lemon juice squeezed over it. I created this recipe after developing a dairy allergy. My husband can't eat gluten, so I'm always having to modify recipes. I listed brand names on some items after trying a lot of others and being dissatisfied (Bob's Red Mill GF...

Provided by ANITA ELDER

Categories     Pancakes

Time 25m

Number Of Ingredients 9

3 eggs
2 Tbsp sugar
3/4 c king arthur gluten-free multi-purpose flour
3/4 c almond milk
1/2 tsp vanilla extract
1 pinch salt
4 Tbsp earth balance butter stick
2 c pitted bing cherries
powdered sugar

Steps:

  • 1. Heat oven to 425ºF.
  • 2. Whisk egg, sugar, flour, almond milk, vanilla & salt together until batter is blended.
  • 3. In a 12-inch cast iron skillet, melt butter. Add cherries and cook until warmed.
  • 4. Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and puffy.
  • 5. Remove pancake from oven and dust with powdered sugar.
  • 6. NOTE: When cherries aren't in season, substitute 1 large granny Smith apple (peeled and sliced) and add 1 tsp cinnamon and saute in the butter until soft.
  • 7. Additional Note: This Dutch Baby won't puff up like the usual one, but it's just as tasty.

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