Sorghum Buttermilk Dutch Baby with Maple Cranberries {gluten-free}
Serves 210 mins prep20 mins cook
Buttermilk and sorghum flour bake into an extra-custardy, gluten-free Dutch baby. Topped with maple cranberries and thick yogurt, it will make you win brunch.
0 servings
What you need
Instructions
1 Position a rack in the center of the oven and preheat to 450ºF. Combine the eggs, buttermilk, rice and sorghum flours, salt and vanilla in a blender. Puree until smooth, about 1 minute, scraping down the sides of the blender once or twice to make sure the batter is well-combined and free of lumps. 2 Place the butter in a 10” ovenproof skillet (I like cast iron) and place in the oven to melt the butter and heat the pan, 3-5 minutes. Swirl the butter around in the pan to coat it, then pour in the batter and return the pan to the oven. Bake until puffed, golden and cooked through, 18-25 minutes. 3 Remove from the oven and sprinkle all over with the powdered sugar, then cut into wedges and served with dollops of yogurt and cranberries. Should you have any leftovers, they keep well, refrigerated airtight, for up to several days. Reheat in a skillet or hot oven for best results.View original recipe