Gluten Free Strawberry Dutch Baby Pancake
Easy, sweet macerated strawberries top this luscious cassava flour dutch baby pancake. Finished off with a little whipped cream, this skillet dutch baby is the perfect anytime-of-day treat.
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Servings: 4 people
Ingredients
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
Instructions
- 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.
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