Worlds Best Gf Dairy Free German Pancakes Recipes

FLUFFY GLUTEN FREE DUTCH BABY

Steps:

• Preheat your oven to 375°F. In a 9-inch cast iron skillet or heavy-bottom 9-inch cake pan, place the butter.
• Place the pan with the butter in it in the preheated oven just until the butter is melted, while you make the batter.
• In a blender, place the milk, eggs, flour blend and salt, and blend just until smooth. You do not need a high-speed blender for this task. The batter will be thin.
• Remove the hot pan with the melted butter from the oven, and pour off excess butter, leaving just a coating on the pan.
• Working quickly, pour the batter into the hot pan and return to the oven. Bake for 12 minutes.
• Rotate the pan 180° and continue to bake until the pancake is puffed and golden brown all over (about another 5 minutes). Remove from the oven.
• The pancake should release easily from the pan. If it seems stuck on any sides, loosen it with a knife and slide it out of the pan onto a wire rack. This will ensure that the bottom of the pancake doesn't become soggy as it cools.
• Allow to cool briefly before slicing into wedges and serving warm garnished with fruit, a light dusting of confectioners' sugar and maybe a dollop of whipped cream (in the winter, I like to serve it with citrus, in the summer with berries).
• Any leftover wedges can be stored at room temperature for about 4 hours, or even wrapped tightly and stored in the refrigerator for at least 1 day.
• Reheat gently in the microwave before serving. This recipe can be doubled easily, and baked in two batches.

WORLD'S BEST GERMAN PANCAKES

Steps:

• Preheat oven at 400°F.
• Put margarine in a 9x13-inch pan and put in oven.
• In a medium bowl mix milk, flour, salt, and eggs.
• When oven is at 400°F take out pan and pour in mixture.
• Cook for 20-25 minutes or until fluffy.