I’ve been thinking a lot about cast iron skillets recently. I know, you may be asking how does a 26-year-old take the time to think about a skillet? Consider it one of my many quirks. Devin and his mother actually found our skillet at an antique faire under the freeway in Sacramento. Don’t be fooled by that last sentence. This antique faire (click the link!) is ginormous and the freeway gives the entire space shade which is vital during Sacramento summers.

Ever since this cast iron skillet came into our kitchen I’ve wanted to cook everything in it. Bacon? Done and crisp. Crab cakes? Why not! One giant pancake for breakfast? Absolutely! The best part about a cast iron skillet is how easy it is to eat out of it. Who needs a plate when you can share this beauty? The one downside to the skillet is you cannot clean the pan like any other pan. Devin cares for this skillet like a third pet. He never uses dish soap, scrubs it with kosher salt and heats it back up to dry it out.

One Sunday Devin and I decided to make Chrissy Teigen’s Dutch Baby Pancakes from her wonderful cookbook Cravings. The ingredients were fairly simple and we were up for the challenge making it gluten free. Obviously, we used gluten free flour which did give the pancake a different texture, however, the results were still amazing. Scroll to the bottom to see what flour we used and how to buy Chrissy’s book!

Click the link to buy Chrissy Teigen’s Cookbook —> Cravings: Recipes for All the Food You Want to Eat. 

Gluten Free Substitutions —> We used Bob’s Red Mill Gluten Free Flour