Description
This gluten-free Dutch baby is like Mr. Pancake and Mrs. Crème Brûlée had a baby. It’s quick enough for a special, romantic breakfast or dessert for two, and fancy enough to be served to company. The recipe is adapted from Gluten-Free For Good by Samantha Seneviratne.
Ingredients
- ¼ cups Brown Rice Flour
- ¼ cups Almond Flour
- 3 Tablespoons Tapioca Starch
- ¼ teaspoons Kosher Salt
- 3 Large Eggs, At Room Temperature
- ¾ cups Whole Milk, Or Almond Milk
- ½ teaspoons Pure Vanilla Extract
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Granulated Sugar (preferably Organic Raw Cane)
- 1 Large Bosc Pear, Peeled, Cored And Cut Into 1/4-inch-thick Slices
- 1 Vanilla Bean, Split, Seeds Scraped Out And Reserved
- Confectioners’ Sugar, For Serving
Preparation
Place a 10-inch cast iron skillet on a rack about 6 inches below the oven broiler. Preheat oven to 450ºF.
Meanwhile, in large bowl, whisk brown rice flour, almond flour, tapioca starch, and salt. In a small bowl, whisk eggs, milk, and vanilla. Slowly add the milk mixture to the flour, whisking until smooth. Set the batter aside.
After about 20 minutes, when the skillet and oven are hot, carefully remove the pan and switch the oven to broil. Add butter to the hot skillet and swirl it around. Sprinkle the sugar evenly over the butter. Add the pear slices and vanilla bean seeds and toss to coat.
Return the skillet o the oven and broil until the sugar begins to caramelize, stirring halfway though, 4 to 5 minutes. Remove the skillet from the oven and turn the oven temperature back to 450ºF.
Whisk the batter and immediately add it to the skillet. Return the skillet to the oven and cook until the Dutch baby is puffed and set, about 12 to 16 minutes. Sprinkle with confectioners’ sugar before serving.
