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    Recipes
    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

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    (10 votes)
    Cooking Time

    Cook: 30 Mins

    Cooking Time

    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

    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.