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cherry dutch baby (gluten-free and dairy-free)

SeaAnita avatar
Recipe by
ANITA ELDER
@SeaAnita
Seattle, WA

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.

yield 2 -4
prep time 5 Min
cook time 20 Min
method Bake

Ingredients For cherry dutch baby (gluten-free and dairy-free)

  • 3
    eggs
  • 2 Tbsp
    sugar
  • 3/4 c
    king arthur gluten-free multi-purpose flour
  • 3/4 c
    almond milk
  • 1/2 tsp
    vanilla extract
  • 1 pinch
    salt
  • 4 Tbsp
    earth balance butter stick
  • 2 c
    pitted bing cherries
  • powdered sugar

How To Make cherry dutch baby (gluten-free and dairy-free)

  • 1
    Heat oven to 425ºF.
  • 2
    Whisk egg, sugar, flour, almond milk, vanilla & salt together until batter is blended.
  • 3
    In a 12-inch cast iron skillet, melt butter. Add cherries and cook until warmed.
  • 4
    Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and puffy.
  • 5
    Remove pancake from oven and dust with powdered sugar.
  • 6
    NOTE: 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.
  • 7
    Additional Note: This Dutch Baby won't puff up like the usual one, but it's just as tasty.
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