Nicole Hunn's Gluten Free German Pancakes!

 

Ingredients 

• ▢-1 ½ tablespoons (21 g) unsalted butter
• ▢-¾ cup (6 fluid ounces) milk, at room temperature
• ▢-3 (150 g (weighed out of shell)) eggs, 150 g, weighed out of shell at room temperature
• ▢-¾ cup (105 g) basic gum-free gluten free flour blend, (69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch/flour)
• ▢-¼ teaspoon kosher salt

Instructions 

• Use 8-10 briquettes on bottom and on top of your oven.
• Coat oven with the butter until the butter is melted, while you make the batter.
• Combine milk, eggs, flour blend, and salt, and mix until smooth Continue mixing until the batter will be thin.
• Pour the batter into the oven. Bake for 20-30 minutes.
• Rotate the pan 180° and continue to bake until the pancake is puffed and golden brown all over (about another 20-30 minutes). Remove from the oven.
• The pancake should lift easily from the oven. If it seems stuck on any sides, loosen it with a knife and slide it from the pan onto a wire rack. This will ensure that the bottom of the pancake doesn’t become soggy as it cools.
• Allow to cool briefly before slicing into 6 wedges and serving warm, garnished with fruit (in the winter, I like to serve it with citrus; in the summer, with berries), a light dusting of confectioners’ sugar, and maybe a dollop of whipped cream.
• Enjoy!