I love brunch food. If I could eat brunch-type meals the rest of my life, I would. Every Sunday, I get up and prepare something special for my family. My husband loves pancakes and crepes, and even though I've made some fine pancakes with the gluten-free mixes out there, made from scratch is always best. I had made dutch babies with regular flour in the past, but let me tell you - even if you aren't on a gluten-free diet, try this recipe. It's better than the kind made with wheat flour. Served with a berry compote and sprinkled with powdered sugar, this is the kind of breakfast that makes you feel decadent.
You will need:
- 1 TBL vegetable shortening
- 6 eggs, room temperature. (If you forget to leave them out, warm them in a bowl of water.)
- 1 1/4 cups room-temperature milk
- 1 tsp. fresh lemon juice
- 1/2 cup white rice flour
- 1/4 cup brown rice flour
- 1/4 cup tapioca flour
- 1/4 tsp xanthan gum
- 1/3 cup superfine sugar
For the compote:
- 1 cup sliced strawberries
- 1 cup blueberries
- 1/3 cup superfine sugar
- 1 1/2 TBL. tapioca flour
- powdered sugar for serving
Preheat your oven to 375
Place the tablespoon of shortening in a cast-iron skillet or griddle pan, and heat in oven while you prep batter.
Place 6 eggs and milk in a bowl with a spout or large measuring cup. Whisk milk and eggs together, then add lemon.
In another bowl, combine all dry ingredients, and gradually whisk into milk/egg mixture until no lumps remain.
Remove skillet from oven, and swirl shortening around to cover bottom of pan. Pour about 1/3 of batter into the pan, enough to coat the bottom of the pan. Don't make it too deep.
Place skillet in oven, and bake for 20 minutes. While pancake is baking, prepare the fruit compote.
Place strawberries and blueberries in a medium saucepan. Sprinkle 1/3 cup sugar over berries, and stir over medium heat. The berries will become very watery as they cook down. Add 1 1/2 TBL tapioca flour to the saucepan, turn heat to medium high, and bring to a boil. The mixture will thicken into a syrup-like consistency. Remove from heat and allow to cool slightly.
After 20 minutes, remove pancake from oven. It will be crispy around the edges and puffy in the middle. It's very pretty. There will be enough batter left to make two more dutch babies. If you're lucky, and own more than one cast iron skillet, it'll go much faster. I recommend keeping the pancakes warm on the stovetop with a microwaved plate, covered with a paper towel, until they are all finished. To serve, spread a little berry compote on one corner of the pancake, and fold into a neat packet.
Sprinkle with a little bit of powdered sugar, and garnish with fresh fruit! This is a light and refreshing spring/summer bruch, perfect with mimosas on a lazy Sunday morning.