• prep: 5 min
• cook: 30 min
• total: 35 min

servings:

• 1 1/2 cups (210 g) basic gum-free gluten free flour*1/4 teaspoon xanthan gum3/4 teaspoon kosher salt2 tablespoons (28 g) unsalted butter, melted and cooled3 eggs (150 g, weighed out of shell) at room temperature, beaten1 1/4 cups (10 fluid ounces or 300 ml) milk, at room temperature (nondairy is fine)*A note about the flour blend: If you would like to use one of my recommended all purpose gluten free flour blends, like Better Batter, you will need 1 2/3 cups (13 1/3 fluid ounces or 400 ml) milk. Omit the xanthan gum if the blend you use already contains it.

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