This is a sponsored post created in partnership with Califia Farms. All opinions are my own.
This was my first try at making a dutch baby, the puffy, custardy baked pancake with crisp, curled up edges. Moreover, I had never eaten a dutch baby before trying to make one, so I didn’t have any gluten-y memories to go off of. All I knew is that I was tired of looking at the pretty rumpled and sugar-dusted dutch baby pictures on Pinterest and I wanted one in my kitchen ASAP.
I’m often drawn to recipes that have relatively little flour because they tend to be easy to convert to be gluten-free. Initially, I incorrectly assumed that this would be the case with a dutch baby. Oh boy, was I wrong. It took me a while–plus a bunch of frantic dutch baby related texts to Kelly and some good instagram advice from Nicole–to get this one to hit all what I believe to be all the essential dutch baby bullet points, including the following (yeah, this got serious):
- Rumples in the middle and sides
- Climbs the edges
- Is crispy around the edges, but dense and custardy in the middle
- But not TOO dense in the middle
- Puffs throughout
And here we are! I’m so happy with how this turned out and it is definitely going into the regular weekend breakfast rotation when we get settled in our new place. I really appreciate the simplicity of a dutch baby and enjoy it with just a dusting of powdered sugar with maple syrup and buttery spread for the table. However, all the fruits and all the jams would be great to serve alongside this.
- ¼ cup superfine brown rice flour
- 1 tablespoon potato starch
- 1 tablespoon tapioca starch
- 2 tablespoons sugar
- ¼ teaspoon salt
- 2 eggs, at room temperature
- ½ cup Califia Farms unsweetened almond milk, at room temperature
- 2 tablespoons liquid coconut oil, plus more for greasing the skillet
- 2 teaspoons vanilla extract
- Grease a well-seasoned cast iron skillet using about a teaspoon of coconut oil and a paper towel to wipe off any excess. Preheat the oven to 400 and place the skillet in the preheating oven.
- In a large bowl, whisk together the rice flour, potato starch, tapioca starch, sugar and salt. Set aside.
- In a medium bowl, whisk together the eggs. Slowly add the almond milk, then the coconut oil and vanilla extract, stirring to combine.
- Add the wet ingredients to the dry and whisk vigorously until no lumps remain. Let the batter stand at room temperature until the oven is done preheating.
- When the oven is ready, carefully remove the cast iron skillet. Pour the batter into the skillet, tilting to evenly distribute the batter as needed.
- Return the skillet to the oven and bake for 20 minutes without opening the oven door.
- After 20 minutes, remove the skillet and dust with powdered sugar. Serve with maple syrup and buttery spread