Dutch babies a.k.a German pancake

 One of my favorite things to have for breakfast before going gluten free was dutch babies (some people know them as German pancakes) there egg-y and puffy and if done right the corners with have a salty crispness to them. Drench them in syrup, lemon and powered sugar or with butter and fresh fruit they are delicious.  I cannot tell you how excited I was to find a gluten free recipe for them a few months ago, but I can tell you I have made the a LOT sense them. (and of course I cannot find the website where I found the recipe, so until I do, you don't have a link)

Five simple ingredients:

 2 TBs butter

6 Eggs room temperature (leaving them out overnight works well)

1 1/4 cup milk

1 cup GF flour blend (Use whatever four blend you like as long as it contains flours only. I usually  mix Rice, tapioca, and millet.

1/4 tsp Salt

Directions:  Preheat over to 375degrees and place butter in your casserole dish and put it in the warming oven to let it melt and coat the pan.   Combine the eggs, milk, salt and flour and mix until there are no lumps. When over is at 375 pour your batter into the buttered pan and  bake for about 20 minutes.

It gets beautifully bubbly and golden.

cut into squares and top with your favorite topping and enjoy!

With lemon and powdered sugar :)

With homemade berry syrup and powdered sugar :)


I loved making the homemade berry syrup with the dutch babies were cooking.

I took a few handfuls of frozen berries (saved from the summers farmers market) and added a bit of sugar and a pinch of kosher salt and let it bubble and cook down until the dutch babies were done. Yummy!