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Dutch Baby With Blueberry Compote & Feta (Gluten-Free)

Published: May 26, 2019 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 25 Minutes
Serves Serves 4
Dutch Baby With Blueberry Compote & Feta (Gluten-Free)
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Average Rating: 5 | Rated By: 3 users

Nothing beats a delicious Dutch Baby with blueberry compote and feta for Sunday brunch. Dutch baby sometimes called a German pancake is a large American popover, a simple pancake baked in the oven. What makes this gluten-free Dutch baby different from others is, the topping, a freshly made blueberry compote and feta cheese. The sweetness of the blueberries, combined with the saltiness of feta, makes this baby stand out from most.

I would like to talk a bit more about the blueberry compote. The blueberries are briefly cooked in fresh orange juice flavoured with a hint of cloves and orange zest, the great thing about making this compote? All you need is three minutes to make this healthy topping. You may think this recipe is complicated, but it’s not! This gluten-free Dutch Baby with blueberry compote and feta recipe is easy enough for anyone to make but will impress even the fussiest eater. Enjoy! For similar recipes such as gluten-free pancakes check out these delicious breakfast ideas

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Ingredients

  • 1/2 cup gluten-free all purpose flour blend (better batter or cup4cup are best for this recipe)
  • 1/8 tsp GF ground nutmeg
  • 1/8 tsp. Himalayan salt
  • 1/2 cup milk, at room temperature
  • 3 large eggs, at room temperature, whisked
  • 1 Tbsp. Pure maple syrup
  • 1 tsp. Pure vanilla extract
  • 2 Tbsp. Butter or coconut oil
  • BLUEBERRY COMPOTE
  • 2 cups fresh blueberries
  • 1/3 cup freshly squeezed orange juice
  • 1 Tbsp. Orange zest
  • 1/2 tsp. Tapioca starch/flour
  • 1 Tbsp. Pure maple syrup
  • 1/8 tsp. GF ground cloves
  • For the topping; 2 Tbsp. Crumbled feta cheese

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    Instructions

  • Preheat oven to 425 F
  • Place a 9 to 10-inch cast iron skillet in the oven
  • Whisk together flour, nutmeg, and salt
  • Add milk, eggs, maple syrup and vanilla and mix thoroughly
  • By now the pan should be smoking hot, swirl the butter/coconut oil in the hot pan until melted, then immediately pour the batter into the pan. It is very important that the pan is smoking hot before you add the batter. Bake for 20 minutes, then reduce heat to 300 F and bake for 5 more minutes
  • While the pancake is baking, prepare the blueberry compote. Add everything in a saucepan and mix to combine. Place the saucepan over medium-high heat and cook until the sauce thickens about 3 minutes. Set aside
  • Remove the Dutch baby from the oven and rest for 5 minutes, the pancake will fall, this is normal. Pour the blueberry compote over the top and sprinkle with feta. If you wish you can dust the Dutch baby with powdered sugar, but it is not needed
  • Cut into wedges and serve!

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