One of my favorite weekly rituals is making a Dutch baby pancake with a rich cup of coffee. I spent the first half of 2024 trying different Dutch baby recipes to find the best and easiest gluten free option. I came across an awesome recipe that I have adjusted to make my own!

You will only need 5 ingredients, a cast iron skillet, a mixing bowl, a whisk, and a 1/4 measuring cup.
This recipe serves 4 slices of pancake but most mornings I usually like having 2 slices for a very filling breakfast!

Ingredients:
1. 3 Eggs
2. 3/4 cup of milk
3. 3/4 cup of gluten free 1 to 1 flour
4. Salt
5. 1 tbsp butter

My favorite thing about this recipe is being able to scale it easily. I have experimented and 1 egg = 1/4 cup flour = 1/4 cup milk. If I only have 2 eggs, not a problem, I scale down. I have company coming over and want a thicker, more dense pancake, I scale up.

Instructions:
1. Start by preheating the oven to 375 degrees Fahrenheit.

2. Add the flour, a pinch of salt, the eggs, then milk to the mixing bowl.

3. Whisk all the ingredients together and make sure there are not large lumps and the batter, for the most part, is smooth (It is okay if there are small lumps at this point).

4. Then let the batter sit for 5-10 minutes depending on how long you have before the oven is fully preheated / make some coffee / get the cast iron ready. I noticed that if you let the batter sit 10-15 minutes that nice bubbles form and it makes the Dutch baby pancake rise and fall better!

5. Grab the cast iron and put the 1 tbsp of butter in the skillet. I stick the skillet in the oven to let the butter melt. Watch the butter carefully, you don’t want it to burn. It usually takes a few minutes for it to melt fully. [It does not matter if you use salted or unsalted butter. It is up to your taste!]

6. While you wait for your butter to melt, go back to your batter, you’ll notice it has small bubbles on the surface – that’s what you want! Now mix it with your whisk again and make sure most of the small lumps are gone. Then let it rest again.

7. Your butter should be melted and your skillet should be hot. Quickly take out your skillet and swirl it so the butter coats the entire bottom and half way up the sides of the skillet. Then, quickly pour your batter in to the skillet. Immediately put the skillet back in the oven and set a timer for 12 minutes.

8. At the 12 minute mark, rotate the skillet 180 degrees. I usually just rotate the handle from the right side to the left (or vice versa). Then set another time for 6 minutes.

9. When the timer goes off again, take a look and see if the pancake has a golden brown look. If it looks close, watch it at 2 minute increments until it looks a golden brown. At this point, I usually add another 4 minutes to my timer and then 2 minutes after that. I like mine a deep, rich, golden brown so I keep it in the oven a bit longer!

10. Remove from the oven when it looks golden to your taste!

11. Dress up the pancake to your taste! We love raspberries, powder sugar, and maple syrup!

ENJOY!!!!