Also known as an oven pancake or a puffed pancake, this Dutch Baby is the fermented, gluten-free version of a one-pan breakfast. For those mornings when you need something warm, filling, and fermented, this egg-rich pancake is a nice change from Gluten-Free Sourdough Pancakes.
- 3/4 cup gluten-free sourdough starter
- 1/4 cup tapioca flour
- 2 Tbsp. whole milk
- 2 Tbsp. coconut milk plus more if needed (optional, for dairy-free)
- 3 Tbsp. butter or ghee
- 4 large eggs
- 1/4 tsp. sea salt
- The night before baking, combine the gluten-free sourdough starter, tapioca flour, and milk in a medium bowl. Whisk well to combine and cover tightly. Allow to ferment overnight.
- In the morning, preheat the oven to 375 degrees F. Place butter (or ghee) in a 10-inch cast-iron skillet to melt and place skillet in preheating oven.
- Add the eggs and sea salt to fermented sourdough mixture. Whisk well to combine all ingredients. The consistency should be that of a pourable batter, so adjust by adding one tablespoon of milk at a time.
- Once oven is fully preheated, carefully remove pan from oven. It will be very hot. Carefully pour batter into pan with the melted butter and immediately return to the oven. Bake pancake for 25-30 minutes, or until pancake is puffed and golden brown. The pancake will fall once out of the oven, so bring it to the table immediately.
Serve with syrup, powdered sugar, or other toppings of choice!