Recipes
Gluten-free Dutch baby pancake with summer berries
Coeliacs and anyone gluten-free will love these delicious fluffy, fruity pancakes
Coeliacs and anyone gluten-free will love these delicious fluffy, fruity pancakes
(10 votes)
Cook: 30 Mins
Serves: 4
Nutritional Information
Each 177g serving contains
Energy
1221kj
292kcal
1221kj
292kcal
15%
Fat
6.9g
6.9g
Med
10%
10%
Saturates
1.6g
1.6g
Med
8%
8%
Sugars
9.0g
9.0g
Med
10%
10%
Salt
0.83g
0.83g
Med
14%
14%
of your reference intake.
Typical energy values per 100g:
690kj/165kcal
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
1
Preheat the oven to 240C/220C fan/gas mark 8. Place an ovenproof, non-stick frying pan, or circular cake tin in the oven.
2
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.
3
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.
4
Top with the remaining berries and dust with a little icing sugar.