Gluten-Free Lemon Blueberry Dutch Baby

Ingredients

• 6 tablespoons (85g) butter
• 3/4 cup (180ml) whole milk
• 6 large eggs
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• zest of 1 lemon
• 3/4 cup (112g) gluten-free measure-for-measure flour
• 1 cup (140g) fresh blueberries

Instructions

1. 1

   Place a 12-inch cast iron skillet in the cold oven. Preheat the oven to 450°F.

2. 2

   Add the milk, eggs, sugar, salt and lemon zest to a blender. Blend until just combined. Add the gluten-free flour and pulse to combine. Don’t overmix or the pancake can become tough.

3. 3

   Add the butter to the hot skillet and return it to the oven for 2-3 minutes, until the butter is fully melted. Keep a close eye on it so the butter doesn’t burn.

4. 4

   Pour the batter into the hot skillet, swirling as you go (this helps create nooks and valleys!). Sprinkle the blueberries evenly over the top of the batter.

5. 5

   Bake for 20-25 minutes until the pancake is deeply puffed and golden brown around the edges.

6. 6

   Serve immediately with maple syrup, powdered sugar and extra berries if desired.