Dutch Baby Pancake

 

From Gluten-Free Deliciously

2 tablespoons unsalted butter
4 eggs
½ cup sorghum flour mix
½ cup milk

Preheat oven to 425 degrees.

Place the butter in a 10-inch cast iron skillet and place skillet in the preheating oven to melt butter.

Whisk eggs in a medium bowl.  Whisk in flour mix and milk until mixture is well combined and not lumpy.

Pour the batter into the skillet over the melted butter.  Place skillet in the preheated oven and bake for 25 minutes, until the pancake is puffed and golden brown.

Remove the pancake from the oven.  Cut into wedges and transfer to a plate.  Sprinkle with powdered sugar and serve with butter and maple syrup.  Or, serve with cooked cinnamon apples, sautéed pears, or other fruit for dessert.

Serves 2