German Pancakes-gluten Free

Ingredients

6 eggs

1 cup gluten free all purpose flour*

1 cup milk or diary free milk

1/2 teaspoon salt

1 teaspoon sugar

4 Tablespoons unsalted butter

Directions

Move oven rack to 3rd notch from bottom. Heat oven to 425 degrees. Melt butter in glass 9x13 pan while oven is preheating but watch closely. The butter doesn’t need to be completely melted before taking it out as it will finish melting on its own and not pop hot butter all over. Spread butter on the bottom of the pan but not up the sides.

Mix eggs, milk, salt and sugar. Then add flour and mix with whisk (immersion whisk lightly) but don’t over mix! It can still have some lumps.

Pour the mixture only into the center of the pan letting it spread on its own and push the butter out.

Bake for 20 minutes. The pancake will puff up and the sides rise up in the pan.

Notes

*This recipe was written using Authentic Foods brand Multi blend gluten free flour which works great.

Could another flour blend be used? If so make sure it has xanthan gum or add 1/4 tsp to the flour if it doesn’t have it.