Gluten-free Dutch Baby (german Pancake)

Pancakes

¼ cup (56g) butter

¾ cup (112g) gluten-free all purpose flour

¼ teaspoon kosher salt

1 cup (240ml) milk of choice (preferably whole milk)

6 large eggs

Buttermilk Syrup

1 cup (200g) granulated sugar

½ cup (120ml) buttermilk

½ cup (113g) butter

1 teaspoon baking soda

1 teaspoon vanilla extract

Preheat the oven to 425°F. Place the butter in a 9X13-inch baking dish and put the pan in the oven while it preheats.
Place all the ingredients in a blender. Blend until just combined and smooth. Don't over-blend or the pancake will be tough.
Take the pan out of the oven and pour the batter into the pan in a figure-8 pattern.
Bake for 20-25 minutes until the pancake is puffy and lightly browned on the bottom and edges.
Serve immediately with butter syrup, maple syrup, powdered sugar, berries or jam.

For the Buttermilk Syrup:

In a larger than you think saucepan (it will foam and triple in volume at the end), combine the sugar, buttermilk and butter and bring to a boil, stirring often. Reduce the heat and simmer for 3 minutes.

Off the heat, add the baking soda. Whisk quickly to dissolve, the volume of the syrup will greatly increase. Stir in vanilla extract. Serve warm with the dutch baby.

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