GLUTEN FREE

Dutch Baby Pancake with Almond Flour

Baking and Desserts | Dagestan cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by a culinary historian.

Ingredients

Almond - 3.2 oz
Corn Starch - 0.5 oz
Sugar - 1.1 oz
Salt - ¼ spoons
Chicken Egg - 3 pieces
10% cream - 4 fl oz
Vanilla extract - 1 tablespoon
Butter - 0.7 oz
Frozen black currant puree - 10.6 oz

Step by Step guide

Step 1

Prepare all the ingredients. In a bowl, mix the almond flour, cornstarch, and salt. It's important that the finer the flour is ground, the better the pancake will rise.

Step 2

Pour half of the cream into the bowl with the dry mixture, add the eggs and 5 grams of sugar.

Step 3

Whisk until smooth and well combined.

Step 4

Pour in the remaining cream, add the vanilla extract, stir, cover with a lid, and let it sit at room temperature for 25–30 minutes.

Step 5

While the dough is rising, preheat the oven to 482°F and prepare the berry sauce. Slightly thaw the berries and add 30 grams of sugar to them.

Step 6

Blend everything together with a blender until smooth.

Step 7

10 minutes before the dough resting time is over, place a dry skillet in the oven. The skillet should have a flat bottom and high, rounded edges.

Step 8

Remove the skillet and place it on the stove, immediately add a piece of butter and wait for it to melt completely.

Step 9

Whisk the batter and pour it into the center of the skillet (if the skillet is smaller than 24 cm in diameter, it’s better to divide the batter in half and cook two pancakes one after the other). Place the skillet in the oven and bake at 482°F for 15 minutes. Then reduce the temperature to 410°F and continue baking for another 10 minutes until the edges are golden.