Dutch Baby

Breakfast is the thing of memories. As a kid it was my mom making mickey mouse shaped pancakes on the weekend or my dad making bacon and eggs on ski trips, then as I got older it turned into 3am french toast and way too many egg mcmuffins in an attempt to function as a normal human being. Now it's all about lazy mornings at home with my boyfriend and dogs.

Obviously bacon and eggs are still a go to and if I could still eat egg mcmuffins I'd probably still eat a few too many of those, but for morning when I want to be a little fancy this is my go to recipe. I don't think I ever had a dutch baby before I went gluten free, but I love them now. I always have all the ingredients on hand, you can top them with just about anything you can think of and they feel more impressive than a pancake even though they're dead simple to make.


Dutch Baby
Serves 1-2

2 Tablespoons butter

4 eggs (room temperature)

1/2 cup rice flour 

1 Teaspoon sugar
1/2 Teaspoon lemon zest

1/2 cup milk

 Pinch of salt

Preheat oven to 425. Put butter in a round cake pan and place in the oven till batter is ready. 

With an immersion blender combine eggs, rice flour, salt, sugar, lemon zest, milk and salt in a large bowl until smooth. Or place all ingredients into a blender and pulse for about thirty seconds. 

Remove hot cake pan from oven and carefully pour batter over the melted butter. Return pan to oven and bake for twenty minutes, keeping the oven door shut.
Sprinkle with powdered sugar or toppings of your choice and serve.