I was starting to miss my occasional dutch baby (or dutch puff, or dutch pancake as they are sometimes called). So I started surfing around the web for a gluten-free, dairy-free version. I found this awesome one here. I like their recipe but it includes dairy and a flour mix I find too complicated. I changed it up to reflect more dietary restrictions and made it more simple.
2 Tbl Earth Balance buttery spread
4 whole eggs
1/4 cup white rice flour
1/4 cup brown rice flour
1/2 cup almond, rice or soy milk (I used almond)
pinch of salt (or 1/8 tsp)
Add the Earth Balance to a cast iron skillet. Pre-heat oven to 425 degrees and place skillet in oven while it’s heating.
Next add eggs, flours, milk, and salt in that order to a blender or VitaMix. Use the pulse feature on a blender for 30 seconds or turn the VitaMix on low and hand pulse gently for 30 seconds. You can also mix this by hand with a fork or whisk until smooth and bubbly.
When the oven is pre-heated, pull out the pan (with an oven mit, it will be HOT) and pour the batter into the bubbly Earth Balance.
The batter will actually start cooking once you put it in the skillet. Place it carefully back into the heated oven and leave it alone for 20 minutes. NO PEEKING. If you peek, you will loose your “puff”.
While your dutch baby is baking, you can quickly heat up some frozen (or fresh, which is always better) berries by mixing the berries on low heat with agave nectar (or sugar or honey) and cinnamon. I also like my dutch baby with lemon and powdered sugar, maple syrup or Nutella (drool).
After 20 minutes pull your dutch baby out of the oven and admire it’s beauty. This recipe can be made with dairy and regular wheat flour too.