Last year I never would have imagined that this gluten free dutch baby pancake recipe would have been the most requested item on the breakfast menu at my house.
But, thanks to Gretchen Brown, mom of two, dietitian, blogger over at one of my favorite gluten-free blogs, Kumquat, and author of the gorgeous new cook book, Fast and Simple Gluten-Free, my family and I have been feasting on this dutch baby pancake {sometimes with pears…sometimes with apples}, many a morning and many a night!
I am delighted to share Gretchen’s delicious Gluten Free Dutch Baby with Cinnamon Sugar Spiced Pears with you today, and tell you all about her new cookbook, Fast and Simple Gluten-Free.
Those of you who are regular readers of Gretchen’s blog, Kumquat, know that everything she bakes, makes you want to lick the food right off the screen, with with her drool-worthy photos such as this Chocolate Cake with Kumquat Marmalade Frosting, these Pecan Cinnamon Buns with Marscapone Icing, or these Grilled Tandoori Chicken Skewers {yes, Gretchen does make a few “non-sweet” dishes too :-)}.
For those of you, not familiar with Gretchen’s recipes, trust me, gluten-free or not, you will want a copy of her gorgeous cookbook.
Um, hello Carrot Cake Pancakes with Cream Cheese Frosting and Triple Chocolate Truffle Brownies…so very nice to meet you!!
Lucky me, I was one of Gretchen’s taste testers while she was developing her book, and I definitely think I scored the tasting trifecta with her Triple Chocolate Brownies, Pear Dutch Baby, and Carrot Cake Pancakes with Cream Cheese.
I even got to see my name and review in print in Gretchen’s Book ๐
I love the idea of carrot cake pancakes-gluten-free and healthy to boot! These have a delicious flavor and slightly crunchy texture, plus the cream cheese icing adds a little touch of decadence.
EA Stewart
Click here to buy Fast & Simple Gluten Free on Amazon (Affiliate Link)
And, now let’s make this yummy Gluten Free Dutch Baby Pancake!
Pear Dutch Baby {Gluten-Free}
Ingredients
- 5 tablespoons 70 g butter
- 2 pears, peeled, cored and sliced into 1/4-inch wedges
- 1 tablespoon 15 g packed brown sugar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon cinnamon
- 1/2 cup 120 ml milk or milk alternative
- 1/2 cup 70 g Kumquat's Gluten-Free All-Purpose Flour Blend {see recipe notes below}, or any gluten-free all-purpose flour blend
- 4 large eggs
- 2 tablespoons 26 g sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Instructions
- Preheat oven to 450 degrees F (230 degrees C, or gas mark 8).
- Melt the butter in a large ovenproof skillet over medium-high heat. Transfer 2 tablespoons (30 ml) butter to the blender container. Add the pears, brown sugar, lemon juice, and cinnamon to the skillet. Cook for 3 minutes or until the pears begin to soften.
- Meanwhile, add the milk, flour, eggs, sugar, vanilla, and salt to the butter in the blender. Blend until smooth. Pour the batter over the pears and transfer the skillet to the oven. Bake for 15 minutes or until the pancake is puffed and golden.
- Dust with powdered sugar, if desired, cut into wedges, and serve immediately.
Notes
2 1/3 cups (about 300 grams) superfine brown rice flour, 2 cups (about 200 grams) sorghum flour, 1 cup (about 150 grams) sweet rice flour, 1 cup (about 150 grams) potato starch, 1 cup (about 100 grams) arrowroot starch, and 3/4 cup (about 100 grams) cornstarch Store in the refrigerator.
