|Eat quickly before it goes flat.|
I just had to find out for myself what a Dutch Baby AKA German Pancake was. I had been seeing tons of Pinterest posts on them. All containing gluten of course. I had to come up with my own to make it gluten free. Sitting down with about 5 versions of Dutch Babies, this is what I finally came up with. Was quite delish, especially with maple syrup. Oh yeah!
|Seperate yolks and white, combine dry ingredients with the yolks.|
|Whip those whites up until they form nice stiff peaks.|
|Combine yolk mixture and whites by GENTLY folding them together.|
|Pour into a hot cast iron pan, cover with a lid let cook on stove top.|
|Ahem, please ignore the oven, its been used quite a bit lately. Put your Baby in the oven. (not a literal one... the yummy egg thingy)|
|Drizzle with maple syrupy goodness.|
4 eggs (yolk and whites seperated)
¼ cup gluten free flour
¼ cup water
¼ cup coconut milk
¾ tsp. salt
1 TBSP sugar
(optional~ 1 tsp. grated lemon rind)
2 TBSP butter, coconut oil or butter substitute for pan
1.)Bring water and coconut milk to 85° degrees.
2.) Heat a cast iron pan on the stove over medium heat and turn oven on to preheat to 400°
3.) Mix egg yolk, milk, water, flour, salt. Set aside
4.) Beat egg whites until soft, firm peaks form, but not dry peaks. Lightly beat in sugar.
5.) Gently fold in yolk mixture.
6.) Add butter to cast iron pan, when melted add mixture, cover and let cook for 5 minutes on stove top.
7.) Remove cover and place in the oven for 5-7 more minutes.
Serve immediately with syrup, jam or topping of choice. This will fall as it cools and that is normal.