Name: Dutch Baby Pancake
Ingredients: 3 tablespoons butter; 4 large eggs; ½ cup milk; ¾ cup gluten-free all-purpose flour (We used Bob’s Red Mill 1:1 Baking Flour); 1 tablespoon granulated sugar; Apple Topping (Optional:); 1 tablespoon butter; 2 medium apples (peeled and sliced); 3 tablespoons dark brown sugar; ½ teaspoon ground cinnamon

Preheat your oven to 400°F (200°C).
Place the butter into an 8-inch cast-iron skillet and put the skillet in the oven to melt the butter.
In a medium bowl, whisk together the eggs and milk until you have a smooth mixture.
Add the flour and sugar, then whisk until smooth, ensuring there are no lumps (about 1 minute).
Remove the skillet from the oven and carefully rotate it to coat the inside with the melted butter.
Then, pour the batter into the hot skillet and return it to the oven.
Bake the pancake for 20 to 25 minutes, or until it puffs up in the center and turns golden brown along the edges.
If you choose to prepare the Apple Topping, do so while the Dutch Baby bakes.
Melt the butter in a medium nonstick skillet over medium heat.
Add the apple slices, sugar, and cinnamon, stirring to combine.
Reduce the heat to low and stir occasionally.
Cook until the apples are soft, which should take about 20 minutes.
If the apples are ready before the pancake, turn off the heat.
Once the pancake is done, remove it from the oven, and top it with the cooked apples if you’ve prepared the topping.
Serve the Dutch Baby Pancake immediately.

Dutch Baby Pancake

Ingredients

Pancake:

Serves: 4

Instructions

Notes / Tips / Wine Advice:

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