Gluten-Free Dutch Baby Pancake
I love breakfast and will never skip this meal. Most of the time I enjoy a bowl of yogurt with fruit and coffee, or almond butter on multi-grain toast. No matter what I am eating, breakfast is a sacred and meditative time of day even if it only lasts for 10 minutes.
Our usual breakfast routine is self-serve. I stock our pantry and frig with our habitual breakfast foods. Joe does his thing in the morning, and I do mine. Joe makes us a big pot of coffee, so all I have to think about first thing in the morning is locating a clean mug. Sometimes it is the little gestures that mean so much. I love waking up and seeing a full pot of coffee ready and waiting. I can sip hot coffee and ease into the routine of the day.
Thanksgiving is a month away, and I am looking forward to having a full house and time to dig into a big breakfast shared with people I love. The kitchen table welcomes the family with a selection of cherished breakfast delights like eggs, pastries, bacon, fruit, coffee, and oj. Everyone is lounging around in their pj’s. The morning sleepiness gradually subsides, helped along by jokes and ease. A cherished moment of family down time before the holiday activities and cooking begins.
But why wait until a holiday to enjoy a breakfast meal together? I believe it is time for me to bring back an old tradition we had while dating. It is time for a breakfast date, and pancakes are on the menu.
Not just any pancakes though, Dutch Baby pancake made with oat flour. Dutch Baby Pancake, also known as German pancake, is one skillet sized pancake cooked in the oven. It is one of the easiest breakfasts to make, and has very few ingredients. It is delightful. Dutch Baby pancake is light and puffy, like popovers and crêpes. I believe there are two ingredients that make a Dutch Baby pancake stand out. Frist, add some freshly grated nutmeg in the batter instead of cinnamon. The warmth of nutmeg nicely compliments the oat flour. I like it more than cinnamon. Then, after the pancake is out of the oven, finish with a squeeze of fresh lemon juice. Wow. Don’t skip the lemon. A little squeeze of juice transforms the plain Dutch Baby Pancake into a regal delicacy.
Why change a good thing and substitute all-purpose flour with oat flour? Why not. Oat flour has a slightly nutty and caramel flavor making it a complimentary ingredient to use in a variety of baked goods. It is also a great gluten-free substitute for all-purpose flour. Replacing all-purpose flour with oat flour makes the butter taste butterier with a slight nuttiness. Also, you do not have to worry about over-mixing the batter when you use oat flour. Dutch Baby pancakes made with oat flour will not rise up the sides of the pan like a traditional one, but it will puff up randomly, creating hills and valleys for pools of butter and syrup to collect. This oat flour Dutch Baby pancake reminds me of funnel cake with its irregular shape.
This recipe is adapted from David Eyre’s Pancake, The Essential New York Times Cookbook by Amanda Hesser
Want more recipes using oat flour? Try my Gluten-free Nifty Cake
Where to buy oat flour? Oat flour is widely available at some large supermarket chains, such as Stop&Shop and Whole Foods. It is also available at smaller specialty grocery stores like Mrs. Green’s and family run markets like DeCicco’s in Westchester and Putnam Counties. Bob’s Reb Mill is the most widely available brand of oat flour. They supply a gluten-free oat flour and a non-gluten free oat flour. Also, King Arthur, and Arrowhead Mills have oat flour, but they may not be gluten-free. Often, oats and wheat grow in fields next together and may cross-pollinate. As well as, oats and wheat are milled in the same facility. Unless it says Gluten-free on the label, the oats are cross pollinated or cross contaminated with wheat. Additionally, Amazon sells oat flour. However, compared to my grocery store, it is double the price.
Gluten-Free Dutch Baby Pancake
- 1/3 cup 1 1/2 oz/ 43 g oat flour*
- 1/2 cup whole milk 118 ml *see note for a dairy free alternative
- 2 large eggs
- 1/2 tea of freshly grated nutmeg
- 4 Tb butter 2 oz/52 g
- 1 Tb confectioners sugar
- 1 lemon
- *If you want to use all-purpose flour use 1/3 cup 1 5/8 oz/46 g of all purpose flour
Pre-heat the oven to 425 degrees F. Place a 10 inch cast iron skillet, or sturdy oven proof skillet in the oven to heat up.
Sift the oat flour into a medium mixing bowl. Lightly beat the eggs in a small bowl and add to the flour. Add the milk and nutmeg and mix all the ingredients until combined.
Heat the skillet in the oven and add the butter. After the butter melts and stops bubbling, pour the batter into the center of the pan. The batter should spread evenly out. Bake in the oven for 15 to 20 minutes. The pancake should be evenly golden brown and set in the middle.
Sprinkle the Dutch Baby with powdered sugar and put the pan back in the oven for a minute or so.
Remove from the oven and squeeze the juice from half a lemon all over the pancake. Serve immediately.
You can slice it right in the skillet, or slide it onto a serving plate then serve.
Serve the pancake with fresh fruit topping of your choice, and or maple syrup.
Dairy free option: I made the recipe using oat flour and almond milk for a dairy free and gluten free alternative. Use the same amount of unsweetened almond milk as cows milk in the recipe. The Dutch Baby pancake will not be as puffy, but it still will puff up and taste great.
Dutch Baby is also great as a dessert. Drizzle it with Nutella or chocolate sauce and creme fraiche or ice cream. Any fruit topping with cream is a good option as well.
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