Our Favorite Breakfast Treat
When I was little our family would go to the Original Pancake House after church many Sunday afternoons. Aside from the delicious crepes, or Apple Pancake, my personal favorite was the Dutch Baby pancake, a German pancake. At a very young age I would order this large bowl like breakfast pancake and eat the entire thing. I think I amazed my family and the restaurant staff, but it was my fave. Once you try it you will totally understand my obsession.
This incredible pancake is essentially a large American popover. This breakfast comfort food is cooked in the oven and not fried in a pan. The sides raise up and become golden brown. Our pancake is then topped with melted butter, confectionary sugar and fresh squeezed lemon juice. These three ingredients are blended together to make a thin delicious tart and sweet glaze.
Our family then tops this with freshly cut strawberries. We also make a yummy berry sauce that is poured over the pancake. This is simmered while the pancake cooks in the oven.
Nothing compares to this special breakfast in our house. When my father, brother and I were all diagnosed with Celiac Disease we were determined to find a way to make this family favorite Gluten Free. I hope you love this Celiac Friendly alternative. Traditional flour version is also noted below.
Gluten Free German Pancake Recipe
Recipe makes two pancakes. Using two 9 inch cake pans. Cast iron skillets also work very well.
Each pancake serves 1-2 people.
Heat oven to 450 degrees. Place empty cake pans in oven to heat.
Make batter whisking together:
• 6 eggs, room temperature
• 1 cup milk, room temperature
• 1 teaspoon vanilla
• 1 pinch ground cinnamon
• 2 pinches ground nutmeg
Add, and whisk together until well blended:
• 1/2 cup sweet rice flour, or white rice flour
• 1/4 cup potato starch or corn starch
• 1/4 cup tapioca flour
• 1 teaspoon xantham gum
*To make a traditional version with regular flour substitute the four ingredients above with 1 cup of all purpose flour and a pinch of salt.
Open oven. Place one tablespoon butter in each hot pan. Close door and let butter melt. Open door swish butter around pan and pour half of the batter into each pan. Close oven door and bake for 20-25 minutes, until the top edges are a rich brown.
While pancake is cooking we rinse and cut up two cups of fresh strawberries and make our berry sauce.
• 1/4 cup water
• 2 table spoons strawberry, blueberry or raspberry preserves
• 1/4 diced fresh berries of choice
• 1 tablespoon sugar
As the pancake cooks I bring water to a low boil in a small saucepan. Then I add preserves and berries. Cook berries down until these soften. Reduce heat to a simmer and add sugar. Cook sauce down until it thickens whisking frequently to keep sauce from sticking.
• 4 tablespoons butter
• Juice of one lemon
• 4-6 tablespoons confectionary sugar
Once pancake comes out of the oven immediately place two table spoons of butter onto each pancake (it is helpful to cut these into smaller pieces so they melt quickly). Add one tablespoon of confectionary sugar to each pancake the blend butter and sugar together by rubbing the pancake with the back side of a spoon. Them pour 1/4 of the lemon juice in each pancake. Add another tablespoon of confectionary sugar onto each pancake and blend butter, sugar and lemon together again with the back of the spoon. Add more lemon juice to taste and sugar to taste until you get a desirable thickness and blend of sweet and sour. The glaze should coat the back of the spoon.
Then plate the pancake and pour berry sauce along the crispy outer top edge of the pancake and top the Dutch Baby with fresh strawberries and sift confectionary sugar on top.
Let me know what you think of this recipe once you try it. Enjoy!