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Monday, November 19, 2012

Gluten Free Dutch Babies (German Pancakes)

Last week at work, I did something that I've always secretly feared I would do. 

I sent a response to an email I received from a student and gave him my cell phone number instead of my work number. 
5 minutes later, my cell phone rang and I thought "Why is a Utah number calling me?" 
So I didn't answer. 2 minutes after that, one of my co-workers told me there was a call for me, so I went back to my desk to take it. When I looked at the caller ID, I saw that it was the same number and instantly realized what I did. I was mortified! I've always worried that I would do that, and now I have. I am so embarrassed! Luckily the guy was really nice about it. 

That has nothing to do with this recipe, but these would be the perfect I-just-embarrassed-myself-beyond-belief-and-I-need-to-eat-some-comfort-food recipe. German pancakes are supposed to be fluffy and full of ridges. I was worried that using gluten free flour would make them really flat and thick, but they actually still had the ridges! They didn't really hold once they came out of the oven, but the dutch babies were still soft, fluffy and delicious. Dutch babies are such a fun breakfast-they are pretty easy and so delicious, and I'm happy I found a way to make them gluten free! 

Gluten Free German Pancakes
adapted from AllRecipes
4 eggs
1/2 cup milk
1/2 teaspoon xantham gum
1/4 cup sorghum flour
3/4 cup brown rice flour
2 tablespoons sugar
1 pinch salt
1 pinch nutmeg
1-2 tablespoons butter

Optional:
1 apple, sliced
1 tablespoon powdered sugar
1 teaspoon cinnamon

1. Preheat the oven to 475 degrees F and place a 10 inch cast iron skillet inside the oven.
2. Beat the eggs with a whisk in a medium bowl until light. Add the milk and stir to combine. Whisk in the flour, nutmeg and salt.
3. Remove the skillet from the oven and reduce the heat to 425 degrees F. Melt the butter in a hot skillet so that the inside is completely coated with butter. Pour the batter in the skillet and place back in the oven.
4. Bake about 12 minutes, or until lightly brown and puffed.
5. While the pancake is cooking, combine the powdered sugar and cinnamon in a bowl.
6. Remove the pancake promptly once done and sprinkle with apples, powdered sugar, and cinnamon.

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1 Comments:

At December 16, 2012 at 2:20 PM , Blogger Nicole Marie said...

looks so good! might try to make these over christmas!

 

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