Gluten free dutch pancake

By heirloom
June 14, 2011
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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!

Makes: 2 pancakes in 10" cast iron skillet

  • 3 Eggs
  • 3/4 cup Corn starch
  • 3/4 cup Milk
  • 2 pinches Sea Salt
  • Unsalted butter
  • 1 Lemon
  • Confectioner sugar
  1. Preheat oven to 350F
  2. Whisk eggs, milk and starch together in a bowl being careful not to over beat, lumps are fine.
  3. 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.
  4. Put skillet in oven and cook for 9 to 15 minutes until edges rise along skillet sides and surface is brown and bubbling.
  5. Transfer to a dish, garnish with half of the lemon juice and sugar.
  6. Repeat the same for the second pancake while enjoying the first!!!

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