This gluten-free Dutch baby is like Mr. Pancake and Mrs. Crème Brûlée had a baby. It's quick enough for a special, romantic breakfast or dessert for two, and fancy enough to be served to company. The recipe is adapted from
Gluten-Free For Good by Samantha Seneviratne.
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
I used almond milk instead of whole milk, and ghee instead of butter. I forgot to add the vanilla to the pears so I put it right in the batter--either way works!