Gluten-free Dutch baby pancake with summer berries

Name: Gluten-free Dutch baby pancake with summer berries | Asda Good Living
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 200g Asda gluten-free flour; 2 eggs, beaten; 150ml semi-skimmed milk; 1tsp Nielsen-Massey vanilla extract; 150g Asda grower’s selection raspberries, lightly crushed with the back of a fork; 100g Asda grower’s selection blueberries, lightly crushed with the back of a fork; 1tbsp rapeseed oil; 1tbsp Silver Spoon icing sugar, to dust; 1tsp xanthan gum; 1tsp gluten free baking powder

Coeliacs and anyone gluten-free will love these delicious fluffy, fruity pancakes

By Asda Good Living,22nd February 2017

(10 votes)

Cook: 30 Mins

Serves: 4

Nutritional Information

Each 177g serving contains

Energy
1221kj
292kcal

15%

Fat
6.9g

Med
10%

Saturates
1.6g

Med
8%

Sugars
9.0g

Med
10%

Salt
0.83g

Med
14%

of your reference intake.
Typical energy values per 100g:
690kj/165kcal

Ingredients

200g Asda gluten-free flour

2 eggs, beaten

150ml semi-skimmed milk

1tsp Nielsen-Massey vanilla extract

150g Asda grower’s selection raspberries, lightly crushed with the back of a fork

100g Asda grower’s selection blueberries, lightly crushed with the back of a fork

1tbsp rapeseed oil

1tbsp Silver Spoon icing sugar, to dust

1tsp xanthan gum

1tsp gluten free baking powder

Method

Preheat the oven to 240C/220C fan/gas mark 8. Place an ovenproof, non-stick frying pan, or circular cake tin in the oven.

Pour the flour into a bowl and make a well in the middle. Pour the eggs, milk and vanilla into the well and whisk until smooth. Mix in half the raspberries and blueberries.

Remove the pan from the oven, drizzle in the rapeseed oil and wipe it around the edges. Pour the batter into the pan, spreading it up the edge of the dish then return to the oven and bake for 15-20mins until it is risen and golden.

Top with the remaining berries and dust with a little icing sugar.