I had never heard of a Dutch Pancake until my husband made it for the first time. Let’s break it down. I mean, first off, how do you go wrong with “Dutch” (Did you know that I am 50% Dutch?) and PANCAKE! Who doesn’t love pancakes?!?!
However, there is nothing that makes my joints hurt faster than a good old fashioned mixture of gluten and sugar… So I decided to tackle this recipe, and change it so I could still enjoy this comfort food without paying the price later. <3
- 3 Tbs butter, melted (1 Tbs for the pan, 2 Tbs for the batter)
- 1/2 cup 1:1 all purpose gluten free flour
- 3 Tbs honey
- 1/2 tsp kosher salt
- 1/2 cup whole milk
- 2 large eggs
- Preheat oven to 375 degrees.
- Place 9 inch cast iron pan in the hot oven and let it preheat as well. (10-15 minutes)
- Dump all of the ingredients (minus 1 Tbs of the butter) in to a blender. (You can mix the ingredients in a bowl with a hand mixer if you prefer.)
- Mix on medium, until completely smooth.
- After the pan is hot, place 1 Tbs of butter in to your cast iron pan and let it coat the bottom.
- Immediately (before the pan has time to cool off) dump the pancake batter in to the center of the pan and place it back in the oven.
- Bake the pancake for 20 minutes. (Do NOT open the oven door!)
- Once the pancake begins to brown around the edges and the middle looks cooked, remove carefully from the oven.
- Let the pancake sit long enough for the center to “deflate”. Slice in to wedges and eat warm.
- This recipe is a very forgiving one. My biggest tip here is to plan on making 2 of them. 😉
- Coconut whipped cream is always a great idea.
- I love sauteing some fresh apples in butter and a little cinnamon to go on top.
- I typically drizzle a little honey or real maple syrup over the top.
- My kids love to sprinkle maple sugar over the top of theirs.
- But sometimes I just eat it completely plane. They are delicious all by themselves!