Quick, easy, gluten-free pancakes that won’t leave you bloated and heavy. Enough said. Now quit stalling and start cooking:
Blueberry Maple Syrup
2 cups fresh blueberries
1/4 cup pure dark maple syrup
Gluten Free Dutch Baby Pancakes
3 large eggs + 1 large egg white
3/4 cup gluten-free rolled oats
2/3 cup full cream milk
1/4 teaspoon baking powder
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cardamom
1/8 teaspoon kosher salt
4 tablespoons unsalted butter, cut into cubes
Prepare the Blueberry Maple Syrup
Combine the blueberries and maple syrup in a small saucepan. Bring over medium heat and continue to cook, stirring occasionally, until the blueberries just begin to burst and the syrup has thickened, about 7 to 10 minutes. Keep warm as you prepare the baby pancakes.
Prepare the Dutch baby pancake
As the syrup is thickening, place a 25cm cast iron skillet on the centre rack of the oven, and preheat your oven to 220 C.
In a high-powered blender, combine the eggs and egg white. Blend over high speed until light and frothy, about 2 to 3 minutes. Add the oats, milk, baking powder, vanilla extract, cardamom, and salt. Blend over high speed for 1 to 2 minutes, or until very smooth and well combined. The batter will be thin.
Using oven mitts, carefully remove the hot cast iron skillet from the oven. Place the cubed butter in the pan – it will immediately bubble and begin to melt. Place the skillet with the butter back into the oven until the butter just begins to toast (it will smell nutty and fragrant) for 45 seconds to 1 minute, watching carefully.
Remove the skillet from the oven, swirl to coat the pan evenly. Pour the pancake batter into the centre of the skillet and immediately place back into the oven. Bake for 12 to 15 minutes, or until the Dutch baby pancake has risen substantially and is golden brown. Dust lightly with confectioner’s sugar. Serve immediately in large wedges with warm blueberry syrup.
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