Easy Gluten Free Dutch Baby Recipe with Syrup - A Beautiful Plate (2024)

FAQs

Why does my Dutch baby taste eggy? ›

If you would like the inside of the finished dish to be a little less "egg-y" then cut the number of eggs down to 3, and many many reviewers also found that just 3 Tablespoons of butter worked better for them.

Typically, pure maple syrup is gluten free since it is made simply with the boiled sap of maple trees. To be sure you have pure maple syrup, look for the words “real maple syrup,” “pure maple syrup,” or “100% maple syrup” on the label.

The pan doesn't have to be cast iron; you can use any oven-safe pan or baking dish of a similar size. I've even done them in a pie dish!

If the pancake was a little flat it is most likely that either the oven or the skillet (or other pan) was not hot enough. If the pan isn't hot enough then the liquid does not heat up and create the steam quickly enough and so the flour will cook through and set before the pancake can rise.

While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym deutsch. Manca's Cafe claimed that it owned the trademark for Dutch babies in 1942.

You still need to be discerning when buying maple syrup as some products are made with additional flavourings that may contain gluten. Maple-flavoured blends are typically mixed with glucose syrup, which may occasionally contain traces of gluten, so it's always best to check the label.

Aunt Jemima syrup does not contain any gluten ingredients and is considered to be gluten-free. Things could change at any point so it always is a good idea to read the label.

Glucose syrup is gluten free. It can be derived from wheat, however the production methods involve a high level of hydrolysation, meaning there is no significant gluten content in the sugars.

The reason is most likely that your pan and butter were not hot enough. To avoid this, put the pan in the oven at the start of the preheating. Also, resist the urge to open the oven door. Doing so will allow heat to escape and prevent your Dutch pancake from puffing up.

The high oven heat causes the batter to puff up, and it naturally deflates once removed from the heat. How do I prevent the pancake from sticking to the skillet? Make sure your skillet is well greased with butter or oil, and it's adequately heated before pouring in the batter.

Do I really need a cast iron Dutch oven? ›

“A cast-iron Dutch oven will give you better results than an Instant Pot any day,” says Lance Nitahara, an assistant professor at the Culinary Institute of America in Hyde Park, N.Y. In fact, this one pot can replace your slow cooker, stock pot, pasta pot, loaf pan, and deep fryer.

To those in the know, a Dutch baby really is just a large, puffy pancake, while Yorkshire pudding is a savory side dish that has graced meat-heavy meals in England for centuries. Yet, some people tend to confuse the two as being the same, owing to a similarity of ingredients and appearance.

What makes a Dutch baby rise? The magic that makes that Dutch baby pancake rise to its signature heights is simple: Steam!

Both Netherlands-style Pannenkoeken and Dutch Baby pancakes make a wonderful breakfast option as the batter can be made the night before and, in the case of the Dutch Baby, the pancake is baked in the oven, making it a relatively hands-off recipe.

Because the ratio of egg to the rest of the batter is too high (there's too much egg in it for that amount of batter).

Change the Batter or Coating: If you're using an egg-based batter or coating for frying, the eggy taste may be overpowering. Consider using alternative coatings like breadcrumbs, flour, cornmeal, or panko. You can also try mixing in some spices or herbs to enhance the flavor without the eggy taste.

Using larger sized eggs than specified in a recipe can add more egg yolk to the recipe than needed which can result in a pronounced egg flavour in your cake.