Submitted by Anita Elder
About the cook: I've been cooking and baking since I was 9, helping my mom make dinner. These days, I often adapt recipes that accommodate my husband's gluten allergy. I'm also finally comfortable enough to create something new from scratch that isn't from a recipe.
About the dish: I love pancake houses and often order the Dutch baby. At the local pancake house, the choices are a plain Dutch baby (spritzed with lemon juice) or an apple one. Cherries were in season here in Seattle and I thought to try making a Dutch baby using them as the fruit. But, I had to make it gluten-free so my husband could eat it, too.
National Origin: German
Estimated Time: 30 to 60 Minutes
3 large eggs
2 tbsp sugar
3/4 cup King Arthur brand Gluten-Free Multi-Purpose Flour
3/4 cup milk
1/2 tsp baking powder
1/2 tsp vanilla extract
Pinch of salt
4 tbsp butter
2 cups pitted bing cherries
Heat oven to 425ºF. Whisk egg, sugar, flour, almond milk, vanilla & salt together until batter is blended. In a 12-inch cast iron skillet, melt butter. Add cherries and cook until warmed. Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and puffy. Remove pancake from oven and dust with powdered sugar before serving.