Dutch Gluten-Free Brunch Delight: Scrumptious Dutch Baby Pancake with Berry Compote & Crispy Bacon

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large eggs 1 cup gluten
• free all
• purpose flour 1/2 cup milk (dairy or non
• dairy) 1/2 cup granulated sugar 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract 6 tablespoons unsalted butter, divided 2 cups mixed fresh berries (strawberries, blueberries, raspberries) 2 tablespoons lemon juice 1 tablespoon cornstarch 12 strips bacon Confectioners' sugar, for dusting (optional) Fresh mint leaves, for garnish (optional)

Instructions

1. Preheat oven to 425°F (220°C). In a blender, combine eggs, gluten free flour, milk, sugar, salt, and vanilla extract blend until smooth. Let the batter rest for 15 minutes. Melt 3 tablespoons of butter in a 10 inch ovenproof skillet over medium heat. Add the mixed berries, lemon juice, and cornstarch to a saucepan. Cook over medium heat, stirring frequently, until the compote thickens. Remove from heat and set aside. Cook bacon strips according to package instructions transfer to a paper towel lined plate. Remove skillet from heat and swirl in remaining 3 tablespoons of butter until melted. Pour the batter into the skillet and place it in the preheated oven for 18 20 minutes, or until puffed and golden. Once done, remove from oven and carefully transfer the Dutch baby pancake to a serving plate. Spoon the berry compote over the top of the pancake, then arrange the cooked bacon strips around it. Dust with confectioners' sugar, if desired, and garnish with fresh mint leaves.

Chef’s Insight

The secret to a perfect Dutch baby is to let the batter rest before baking.

Notes

This recipe is gluten-free and can be easily adapted to dairy-free by using non-dairy milk and omitting the confectioners' sugar.