Tag Archives: breakfast

Gluten Free German Pancake

23 Apr

domata German Pancake

A German Pancake is a cross between a soufflé and an omelet – it is a light, airy pancake with sides. Impressive breakfast, with little effort!  Serve with powdered sugar, syrup, or fruit with whipped cream.


½  Cup Domata Gluten Free Recipe Ready Flour

3 Eggs

½ Cup milk

2 Tablespoons melted butter

1 Tablespoon sugar

¼ teaspoon salt

Fresh fruit of your choice, cut into bite-sized pieces

Whipped cream


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, lightly beat the eggs with a whisk.  Stir in the milk, melted butter, salt and sugar.  Add Domata Recipe Ready Flour to the egg mixture, a big spoonful at a time as you continue to whisk.  Be careful not to over mix, to keep the pancake light and fluffy.
  3. Lightly spray a 9”-11” oven-safe skillet with cooking spray
  4. Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake).  Bake 12-18 minutes, just until the edges are golden.  Check your pancake at the 12 minute mark.  Top with fresh fruit and whipped cream just before serving.


13 Mar

Domata Gluten Free Pancakes

Nothing says “Weekend” like a big pancake breakfast!  Airy and delicious, these gluten free pancakes are sure to be hit.


  • 1 cup Domata Recipe Ready Flour, (spooned and leveled)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, or vegetable oil
  • 1 large egg
  • 1 tablespoon vegetable oil
  • Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup


  1. In a small bowl, whisk together Domata Recipe Ready Flour, sugar, baking powder, and salt; set aside.
  2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not over mix; a few small lumps are fine).
  3. Heat a large skillet (nonstick or cast-iron) or griddle over medium heat. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  5. Cook until surface of pancakes has some bubbles and a few have burst, 1 to 2 minutes. Flip and cook until browned on the underside, 1 to 2 minutes.

Gluten Free Mini Dutch Baby – (German Pancakes)

11 Jun



  • 1 cup milk
  • 6 eggs
  • 1 cup Domata Recipe Ready gluten free flour
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1 tsp. orange zest (optional)
  • 1/4 cup butter, melted


  1. Preheat oven to 400 degrees F.  Blend first six ingredients (milk thru orange zest) in a blender.
  2. Blend in butter a little at a time, in order to temper the eggs.
  3. Grease muffin tins and fill cups slightly less than ½ full.  Bake for 15 minutes, or until puffy and golden on top.
  4. Serve with your favorite toppings.  (I used a berry sauce and sprinkled powdered sugar.)

Domata Cinnamon Rolls

22 Apr


2           Eggs, well beaten
½          Cup of warm water
2           Tbs. of Saf-Instant Yeast
1¼        Cup of warm milk (or soymilk for casein free)
1/3        Cup of melted butter (or butter flavored shortening for casein free)
5           Cups Domata Recipe Ready Flour™
¾          Cup of sugar
1            tsp. of salt

1-1/2  cups of sugar
2 Tbs. cinnamon.
½-cup soft butter (or butter flavored shortening for casein free)


Wet Ingredients:

In a separate small bowl beat two (2) large eggs, add ½  cup of warm water, to this add two (2) Tbs. of Gluten free Saf-Instant Yeast, let this yeast soak in this warm water for five (5) minutes. Continue; add 1-1/4 cups of warm milk and 1/3 cup of melted butter.

Dry Ingredients:

In the mixer bowl, add five (5) cups of Domata Flour™, add to this flour ¾ cup of sugar, and 1 tsp. of salt. Blend these dry ingredients well.

Now add wet ingredients to the dry ingredients and mix until dough gathers on the hook, add more flour as necessary. Spray your worktable down with oil, as well as your hands. Remove the dough from the mixer bowl and set dough mixture onto worktable, dust dough with flour rolling and working dough into a manageable round dry ball. Now, punch down this dough ball and roll out thin, dusting with flour as necessary. Roll (spray roller with oil) this dough out into a rectangular shape approximately 15” x 24”, gently spread soft butter all over this flattened dough, now sprinkle blended sugar and cinnamon filling equally over buttered flat dough. Carefully roll this dough into a log shape, starting on a 15” end (width) and tuck the last of the 15” roll end into the total roll. Square and cut off the ends with a knife, now cut this approximately twelve to fourteen inch (12”/14”) roll into sixteen (16) equal pieces, carefully placing these slices into a 9” x 13” well sprayed pan (4×4). Cover and let these beauties rise for one hour. Bake at 400 degrees Fahrenheit for fifteen minutes (15) or until golden brown. Divide and remove from pan as soon as cooled. Lightly frost them with a cream cheese recipe. These will freeze well, 20/30 seconds in the microwave and there just like fresh out of the oven.