Gluten Free, Blueberry Almond Dutch Pancake

A Dutch or German pancake is a cross between a soufflé and an omelet.  This one is loaded with blueberries and sliced almonds and then drizzled with blueberry sauce.  The presentation is wonderful for such a simple preparation and little effort.  Simply whisk the ingredients together and pour into a hot buttered pan, bake and serve dusted with powdered sugar.  You’ll have time to put the coffee on and clean up the kitchen while it bakes.   Makes 6 very generous servings.

1/3 cup plus 2 tbsp. brown or white rice flour *

¼ cup potato starch or tapioca starch (I use potato)*

½ tsp. fine salt

¼ tsp. cinnamon & nutmeg

2/3 cup almond milk or regular milk

6 large eggs lightly beaten

½ tsp. almond extract

2 tbsp. butter

2/3 cup fresh blueberries

¼ cup sliced almonds

Powdered or icing sugar for dusting

Serve with blueberry sauce,  the recipe follows.

If you do not need a GF version, simply sub 2/3 cup all purpose flour for the items marked with a *.

Preheat oven to 475° F.  Whisk dry ingredients in a mixing bowl.  Add the milk and eggs and whisk again until very well combined.  Put two generous tablespoons of butter in the bottom of a very extra deep extra large pie plate or 8×11 ovenproof or metal baking dish.  Put in hot oven until butter melts..careful don’t burn the butter.  Take out and swirl the pan to distribute the melted butter up the sides of the pan and on the bottom.

Sprinkle sliced almonds and then blueberries in the bottom of the pan.  Pour in the pancake batter and return to your hot preheated oven.  Bake approximately 20 minutes or until sides are puffy and lightly brown.  Using oven mitts remove from oven and loosen sides if necessary with a spatula.  Slide out on  a large serving plate and dust with icing sugar.  Slice and serve with Blueberry sauce.

Blueberry Sauce

2 cups fresh or frozen blueberries

¼ cup water

¼ cup sugar

2 tbsp. freshly squeezed lime juice

1 ½ tsp. corn starch

Put berries, water and sugar in saucepan and bring to a boil.  Cook on medium heat until berries start to burst.  Combine lime juice and corn starch in a small bowl.  Add to the bubbling berries and stir until thickened.  Cook a further minute.  Keep warm to serve with the pancake.  Freeze any leftover sauce for another time.

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