Interstitial Cystitis Friendly Gluten Free Dutch Baby Pancake
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Learn more →Ingredients
4 servings
For the batter
- 3 large eggs
- ¾ cup whole milk
- ½ cup gluten free flour
- 1 tbsp granulated sugar
- ½ tsp vanilla extract
- ¼ tsp fine salt
For the skillet
- 3 tbsp unsalted butter
For serving
- powdered sugar, for dusting (optional)
- fresh lemon juice, for serving (optional)
Can be omittedlemon juice
Instructions
- 1
Place a 12-inch oven-safe skillet on the center rack of the oven and preheat to 425°F (220°C). Allow the skillet to heat for at least 15 minutes while you prepare the batter.
- 2
Combine the eggs, milk, gluten free flour, sugar, vanilla extract, and salt in a blender and blend on high for 30 seconds until completely smooth and slightly frothy. Alternatively, whisk vigorously in a large bowl until no lumps remain. Let the batter rest for 5 minutes.
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