Serves 4
Dessert

Ingredients

Dark Chocolate Dutch Baby
  • Large Eggs, 3,At Room Temperature,,
  • Cocoa Powder, ¼,Cup,,valrhona-poudre-de-cacao-cocoa-powder-8-8-oz,
  • Teff Flour, ¼,Cup,,teff-flour,
  • Ground Jaggery, 1,Tablespoon,,powdered-jaggery,
  • Butter, 2,Tablespoons,,
  • Boysenberry Jam, 14,Ounces,,ararat-boysenberry-preserves, 
  • Fresh Raspberries, 6,Ounces,, 
  • Soom Dark Chocolate Sea Salt Tahini, ½,Cup,,soom-dark-chocolate-sea-salt-tahini-12oz,
  • Confectioners Sugar, 2,Tablespoons,,
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Dark Chocolate Dutch Baby

These gluten-free Dutch baby pancakes are made with Teff flour, a grain native to Ethiopia that is traditionally used to make injera. This recipe comes together in mere minutes, serve for a sweet breakfast or for dessert. 

Written By Meghan Fawn Schlow | Oct 27, 2021

Ingredients

Dark Chocolate Dutch Baby
  • Large Eggs, 3,At Room Temperature,,
  • Cocoa Powder, ¼,Cup,,valrhona-poudre-de-cacao-cocoa-powder-8-8-oz,
  • Teff Flour, ¼,Cup,,teff-flour,
  • Ground Jaggery, 1,Tablespoon,,powdered-jaggery,
  • Butter, 2,Tablespoons,,
  • Boysenberry Jam, 14,Ounces,,ararat-boysenberry-preserves, 
  • Fresh Raspberries, 6,Ounces,, 
  • Soom Dark Chocolate Sea Salt Tahini, ½,Cup,,soom-dark-chocolate-sea-salt-tahini-12oz,
  • Confectioners Sugar, 2,Tablespoons,,
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  1. Pre-heat oven to 425. 

  2. Place the eggs, cocoa powder, teff flour, and jaggery sugar in a blender. Blend on high for20-30 seconds

  3. Place the butter in a heavy baking dish or heavy bottom skillet and slide in the oven until the butter starts to sizzle, about 2-3 minutes. Make sure to watch as you do not want the butter to burn.

  4. Remove the skillet or baking dish from the oven and pour in the batter. Slide the pan back into the oven and bake for 20 minutes. Reduce the heat to 300 and bake for 5 more minutes to set the center.

  5. While the dutch baby is baking, baking place the boysenberry jam and fresh raspberries in a sauce pan over medium heat. Cook mashing the raspberries with a wooden spoon for 5-6 minutes. 

  6. When the dutch baby is ready, cut into 4 pieces and dust with confectioners’ sugar. Serve with the berries and liberally drizzle chocolate tahini over top. 

*Note: Make sure your eggs are room temperature as it will affect how much the pancake puffs in the end.