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This gluten-free Dutch baby pancake comes together in mere minutes and is made with Teff flour, a grain native to Ethiopia traditionally used to make injera. Drizzled with salted chocolate tahini, this recipe is makes a tasty sweet breakfast or dessert.
Preheat oven to 425.
Place the eggs, cocoa powder, teff flour, and jaggery sugar in a blender. Blend on high for 20-30 seconds
Place the butter in a 10-12 inch 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.
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.
While the dutch baby is baking, add the boysenberry jam and raspberries to a saucepan over medium heat. Cook, mashing the raspberries with a wooden spoon for 5-6 minutes.
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.
