I love Dutch Babies, but since developing the dairy allergy, I wasn’t able to eat them when I went to the Original Pancake House. The following recipe is a modified version of one I found online. I used substitutes to make it dairy-free and gluten-free (my husband can’t eat gluten).
- 3 larg eggs
- 2 tbsp sugar
- 3/4 cup King Arthur Gluten-Free Multi-Purpose Flour
- 3/4 cup almond milk
- 1/2 tsp vanilla extract
- Pinch of salt
- 4 tbsp Earth Balance buttery stick (I like the soy-free version)
- 2 cups pitted bing cherries
- Powdered sugar
- Lemon wedges
Heat oven to 425ºF. Whisk egg, sugar, flour, almond milk, vanilla & salt together until batter is blended. In a 12-inch cast iron skillet, melt butter. Add cherries and cook until warmed. Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and puffy. Remove pancake from oven and dust with powdered sugar. Squeeze lemon juice over it and serve.