gluten free by nature — casein, soy and entirely almost sugar free…

This morning, I was sipping on my green tea in front of the computer checking email, Twitter and such. And Martha Stewart twittered that she was going to be doing a kitchen segment on the Today Show this morning.  My son happened to be home from school sick today so we sat together and watched her segment. He loves cooking shows.  In any event, she was making easy recipes that featured 8 ingredients or less. Easy for those who work and need to throw something together for dinner when they walk in the door. Easy for those who are trying to stay on budget.  Easy for those of us who stay outside and play until the last possible moment and need a really quick crowd-pleaser. Alas, I set out this afternoon to make my version of Martha’s dutch pancake. 

We love having breakfast for dinner in our house… The best thing about this recipe – everything goes into the blender, is poured directly into the hot pan – then put directly into the oven. In 20 minutes, you have a veritable tower of pancake – mine rose 6 inches tall !!  I wish I would have taken a photo of it while it was still baking – because as soon as I removed it from the oven the puff started falling ever so gently (which is supposed to happen).  I chose to eat mine covered with some chopped pears tossed in some cinnamon. But, any kind of fruit on top would be great. My son even enjoyed it plain – with no topping.

I have chosen ghee, avocado or grapeseed oils because they are the only cooking fats that can withstand the high temperature of the 425 degree oven without reaching their smoking points. This may seem inconsequential, but you really don’t want to be using canola, olive or even coconut oil – their smoking points are much lower. For more information on cooking fats and oils and their smoking points, click here.

2 tblsp ghee, avocado oil or grapeseed oil
3 eggs
3/4 cup non-dairy milk
3/4 cup gluten free flour
2 tblsp agave nectar
1/2 tsp gluten free vanilla
1 tsp freshly squeezed lemon juice
1/4 tsp baking soda

1. Preheat the oven to 425 degrees. 
2. Once preheated, place your fat of choice in the oven safe skillet and place the skillet in the oven.  The fat will coat the pan while the pan gets good and hot.
3. Meanwhile, place eggs and the milk in the blender. Pulse a few times. Then add the remaining ingredients.
4. Using a potholder, carefully remove the skillet from the oven and pour the batter into the pan. It may bubbly a little bit when the cold batter hits the hot pan.
5. Replace the skillet to the oven and bake for 20 minutes. Serves 4.

This entry was posted on Wednesday, February 25th, 2009 at 6pm and is filed under breakfast/brunch. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.