cherry dutch baby (gluten-free and dairy-free)
A traditional Dutch Baby pancake is doesn't have fruit, but has lemon juice squeezed over it. I created this recipe after developing a dairy allergy. My husband can't eat gluten, so I'm always having to modify recipes. I listed brand names on some items after trying a lot of others and being dissatisfied (Bob's Red Mill GF flour is too gritty, in my opinion). If you don't have a allergy/sensitivity to dairy and gluten, just use the same amounts of flour, milk and butter.
prep time
5 Min
cook time
20 Min
method
Bake
yield
2-4 serving(s)
Ingredients
- 3 eggs
- 2 tablespoons sugar
- 3/4 cup king arthur gluten-free multi-purpose flour
- 3/4 cup almond milk
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 4 tablespoons earth balance butter stick
- 2 cups pitted bing cherries
- powdered sugar
How To Make cherry dutch baby (gluten-free and dairy-free)
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Step 1Heat oven to 425ºF.
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Step 2Whisk egg, sugar, flour, almond milk, vanilla & salt together until batter is blended.
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Step 3In a 12-inch cast iron skillet, melt butter. Add cherries and cook until warmed.
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Step 4Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and puffy.
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Step 5Remove pancake from oven and dust with powdered sugar.
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Step 6NOTE: When cherries aren't in season, substitute 1 large granny Smith apple (peeled and sliced) and add 1 tsp cinnamon and saute in the butter until soft.
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Step 7Additional Note: This Dutch Baby won't puff up like the usual one, but it's just as tasty.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Diet:
Vegetarian
Diet:
Gluten-Free
Diet:
Dairy Free
Diet:
Wheat Free
Keyword:
#cast-iron-skillet
Method:
Bake
Culture:
American
Category:
Pancakes
Ingredient:
Eggs
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