This Gluten-Free Dutch Baby Pancake Recipe is an oven-baked, pancake, made in a cast iron skillet, optionally, it can be topped with raspberries, blackberries, edible flowers and maple syrup.
In a medium-large mixing bowl, using a whisk, mix the gluten-free flour, milk, 2 eggs, sugar, vanilla extract and salt. The batter should be liquid-y. Allow the batter to rest for 20-25 minutes.
While the batter is resting, melt the butter on the stove top, in a skillet. Preheat oven to 425 degrees F. When the batter is ready, add the batter to the melted butter.