Mochi Pancake Style Lime Dutch Baby

Hi Bakers,

If you like mochi pancakes you will love this simple gluten-free breakfast! The batter comes together quickly with a blender and then it’s into the oven for a 20-minute bake. This Lime Dutch Baby has the dense texture of a mochi pancake with a slightly sweet citrus flavor. The edges get perfectly browned in the oven making it crispy, salty, and buttery around the outside. If you’re up for trying something new, this should be your next bake ~Carolyn

Mochi Pancake Style Lime Dutch Baby

Modified from the View from Great Island

3/4 cup milk

1/4 cup granulated sugar

4 large eggs

2 tablespoons melted butter

1 teaspoon lime zest

1/4 cup lime juice

1 cup Cup4Cup multi-purpose gluten-free flour

1 teaspoon sweet rice flour (also called mochi flour)

1/2 teaspoon salt

4 tablespoons melted butter (for the pan)

Garnish: fresh blackberries, berry jam, lime slice and powdered sugar

Preheat the oven to 400F and place the rack in the middle position. Prepare the batter by blending all ingredients except for 4 tablespoons of butter until smooth. The batter will get thick. Heat a 10” cast iron or other metal skillet in the oven for 5 minutes until hot. Using oven mitts, remove the pan from the oven and pour in the butter. Swirl to coat the entire pan. Pour in batter and smooth out. Bake for 20 minutes or until golden brown on the edges and puffed in the center. Immediately garnish with fresh blackberries, blackberry syrup a lime twist, and a dash of powdered sugar. Eat while hot.