Gluten free dutch pancake

By heirloom • June 14, 2011 • 0 Comments

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Author Notes: It works better with ingredients at room temperature.
Traditional recipe calls for lemon and confectioner sugar as garnish but with fresh fruit, whipped cream and ice cream it's yummy! - heirloom

Makes 2 pancakes in 10" cast iron skillet

3 Eggs
3/4 cups Corn starch
3/4 cups Milk
2 pinches Sea Salt
Unsalted butter
1 Lemon
Confectioner sugar

Preheat oven to 350F
Whisk eggs, milk and starch together in a bowl being careful not to over beat, lumps are fine.
Heat cast iron skillet over low-medium heat. Turn heat up and melt in a little butter until bubbles but not brown. Turn heat off and pour 1/2 batter. Let it rest 30 secs.
Put skillet in oven and cook for 9 to 15 minutes until edges rise along skillet sides and surface is brown and bubbling.
Transfer to a dish, garnish with half of the lemon juice and sugar.
Repeat the same for the second pancake while enjoying the first!!!