Dutch Baby Pancake

Ingredients

Instructions

1. 1

   PREHEAT PAN AND OVEN: Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C). The pan must be blazing hot for the Dutch baby to puff properly - this is crucial. Let it heat for at least 20 minutes while you prepare the batter. Don't use a glass or ceramic pan - only cast iron or heavy oven-safe steel gets hot enough.

2. 2

   MAKE THE BATTER: Add the gluten-free flour, eggs, milk, and vanilla to a blender. Blend on high for 30-45 seconds until completely smooth with no lumps. The batter should be thin like crepe batter. Let it rest for 5 minutes - this allows the flour to hydrate and creates a better rise.

3. 3

   ADD THE BUTTER: Using oven mitts, carefully remove the hot skillet from the oven. Add the butter to the pan - it will immediately sizzle and foam vigorously. Quickly swirl the pan to coat the bottom and sides completely with melted butter. Work fast - the pan needs to stay hot.

4. 4

   POUR AND BAKE: Immediately pour the batter into the center of the hot buttery skillet. Don't stir or tilt - just let it settle naturally. Quickly return the pan to the oven. Bake for 20-25 minutes without opening the oven door (opening releases heat and can cause collapse). The Dutch baby is done when dramatically puffed up (the edges will climb the sides of the pan) and golden brown all over.

5. 5

   SERVE IMMEDIATELY: Remove from oven - the Dutch baby will begin deflating within seconds, which is normal. Quickly squeeze fresh lemon juice over the entire surface while it's hot (the citrus brightens everything). Dust generously with powdered sugar through a fine-mesh sieve. Scatter fresh berries over the top. Serve immediately, straight from the skillet. Cut into wedges at the table. The center will be custardy, the edges crispy.