This is my first attempt at baking the dutch baby. That came out wrong. You know what I mean, right?
Searching for a gluten free dutch baby recipe, I found this one, and followed it pretty closely. Except for I added some sugar, baking powder, and a little tapioca in the hopes that it would puff up a little more. I didn’t measure those things (I know you are shocked), and I probably won’t do it again since the baby didn’t puff up the way I wanted it to. Next time I make this, I’m also going to spray the iron skillet with nonstick spray and use slightly less butter, since it was floating on top when I pulled it out. My butter loving family was not complaining, and even with all of those mistakes, it was gone so fast I didn’t get a chance to take a nice photo of it with powdered sugar.
My 10 year old said, “Mom, I give it 4.5 stars out of 4.” He’s pretty good at math, so I think that’s high praise and not an error.
- 2 tablespoon butter
- 3 extra large eggs, at room temperature
- 1/2 cup, plus 2 tablespoons whole milk
- 1/2 cup GF AP Flour Blend
- pinch of salt
- lemon wedges and confectioners sugar for serving
- Preheat the oven to 375 degrees. Put the butter in a 10-inch cast iron skillet and place in the oven to heat the pan and melt the butter.
- Meanwhile, whisk the eggs and the milk together. Whisk in the flour and salt until mixture is smooth and thickened slightly. It will have the consistency of a pourable pancake batter.
- Remove pan from the oven and swirl to evenly coat it with the melted butter. Pour batter into the pan and return to the oven. Bake for 25-30 minutes, rotating the pan halfway through baking. The Dutch Baby should be very puffed and very golden brown when you remove it from the oven.
- Serve immediately with lemon wedges and confectioners sugar.