My new gluten free strawberry Dutch baby pancake is tender, flaky deliciousness, y’all. A cassava flour batter whips up in the blender in seconds, then gets rested for optimal taste and texture. While it bakes in the oven, the macerated strawberries topping flavors become well-incorporated on the countertop. The pancake is served piping hot with the sugary berries and whipped cream to top. The perfect spontaneous scrumptious treat for four that’s ready in mere minutes. Yep and yay…
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My Favorite Day of the Week is Our Rest Day…
Mark and I take a rest day every weekend. Sometimes we take it on Saturday and other times we take it on Sunday. We wake up early and we (I mean Mark) make coffee. Then, we watch sermons and teachings on Biblical history and prophecy for several hours. We don’t usually stop until we feel like we are overflowing with the light of Jesus Christ inside, and we need a bit of time – and distraction – to digest all that we’ve learned.
Then, we graze on last night’s leftovers. And, I cook a little something to tide us over until the next day. Finally, we binge-watch TV shows to turn our minds off. And to let them rest from all we’ve been through during the week.
However, last weekend was a bit of an exception. Mark worked loads of hours last week, helping out so his company wouldn’t be short-staffed in the midst of all the unrest going on around us all right now.
I just happened to have strawberries in my fridge. And a full plan to make this gluten free strawberry Dutch baby pancake come together at any time. But, I couldn’t really get in the baking mood, no matter how hard I tried.
And the Answer to This Weekend’s Binge-Worthy Baked Treat Was This, Y’all…
And then we started binge-watching The Crown on Netflix. It’s such a great show that it doesn’t take long for Mark and me to get engrossed in the plot. So, when we reached Queen Elizabeth’s coronation episode, I got a burst of energy that made me hit pause on the remote, and head straight into the kitchen to finally get this recipe out of my head and onto our plates. Yep.
The recipe takes 40 minutes total. But, there’s just maybe 10 minutes of actual hands-on time. It’s super easy to make. And, it only requires a minute or two of resting. So, you get the instant gratification that you need to get it into the oven quickly.
Yes, it’s really just a baked pancake. But, this gluten free strawberry Dutch baby pancake is sooo much more than that. It’s super fancy to look upon, and even more amazing to eat. It turned out to be the perfect thing to eat while watching the TV version of Queen Elizabeth’s crowning ceremony. Because it’s really just the kind of breakfast/dessert/brunch dish you’d imagine you’d eat if you were ever invited to a palace.
It’s light, it’s airy, and it’s certainly elegant. But, you also make it from super humble ingredients. So, this is the gluten free skillet baking recipe to make when you want all of the benefits of eating like royalty using cheap, common ingredients.
How to Make This Gluten Free Strawberry Dutch Baby Pancake Work in Your Kitchen
Start the gluten free strawberry Dutch pancake by gathering eggs, cassava flour, baking powder, GF vanilla extract, and a dash of salt.
Then pour them into the blender, and let the very thin batter rest for 15 minutes. Then, pour the rested batter into a well-greased 9-inch cast iron skillet. And bake for exactly 20 minutes.
While the batter is resting and baking, remove the tops from the strawberries. Slice the strawberries, then, stir the lemon zest and juice, brown sugar, and maple syrup into a bowl:
Next, pour the mixture over the strawberries, stirring every few minutes while the batter is resting and baking:
And in just 20 minutes, you’ll have this beauty below to surprise and delight your taste buds. Resting the batter really does the trick, y’all. Cause the baked pancake does puff up a lot in the oven. Then, as soon as you remove it from the oven, it starts to fall down some. Which is a good, good thing because it creates the perfect taste and texture folds this way. And, then all you have to do is pour the topping over it. And then finish off the gluten free strawberry Dutch baby pancake with a little whipped cream before you cut it into four pieces.
This is an amazing recipe that I think is just as good for serving to company as it is for lazy family days at home. Share this gluten free strawberry Dutch baby pancake with those who would never, ever leave you or forsake you. And see y’all on the yum side…
Gluten Free Strawberry Dutch Baby Pancake
For the Gluten Free Dutch Baby Pancake
- 3 eggs, room temperature
- 3/4 cup milk
- 1/2 teaspoon gluten free real vanilla extract
- 3/4 cup cassava flour, sifted
- 1/2 teaspoon gluten free baking powder
- dash salt
- whipped cream for serving, optional
For the Macerated Strawberries
- 1 pint strawberries
- zest and juice of one large lemon
- 3 teaspoons brown sugar
- 1 tablespoon maple syrup
- dash salt
- Pour the eggs, milk, and GF vanilla extract into a blender.
- Pulse for 30 seconds.
- Add cassava flour, gluten free baking powder, and salt to the blender.
- Pulse for 45 seconds, scraping down the side of the bowl and re-pulsing for 15 additional seconds, if necessary.
- Rest the gluten free Dutch baby pancake batter in the blender for 15 minutes.
- Preheat oven to 375 degrees F.
- While the batter is resting, rinse the strawberries. Remove the tops and slice the fruit.
- Pour the lemon juice, zest, brown sugar, maple syrup, and salt into a medium-sized bowl.
- Add the strawberries, and toss to coat every 5 minutes until the batter has rested at least a full 15 minutes.
- Pour the batter into a well-greased 9-inch cast iron skillet.
- Bake for 20 minutes. Remove from oven carefully, as the GF dutch baby will be puffed up. It will deflate within seconds.
- Top with the mascerated strawberries. Cut into 4 pieces and serve immediately.