Dutch Baby with Figs, Gooseberries, Strawberries and Chocolate

I’ve been experimenting with amaranth flour lately and I must tell you that it’s pretty delicious. It seems that Mia is allergic to gluten, so I’m trying to make a small collection of recipes she can have for breakfast. I have quite a few and my list is growing. For now she’s super happy with gluten free porridge and steamed banana in the morning. Or a piece of avocado. But in a few months we’ll try to let her destroy a proper pancake or healthy waffle. And by destroy I mean truly destroy. This little angel loves to play with food (literally), to put her little fingers into a runny yolk or to smash nicely styled fruit salad. I love to observe her while she does it, such a curious little creature, ready for experiments. She has two teeth already (TWO!), the only thing she bites are her toys and cup, but soon…

Going back to amaranth flour. It’s an interesting choice if you like to experiment with gluten free flours. High in protein, fiber, lysine and amino acid. What’s not to love. My Dutch baby taste amazing, just like the filled with guilt one made out of an all purpose flour. Try it and you’ll be surprised. Melted dark chocolate and delicious fresh fruits obviously help with the flavour, so add as many as you like.

What I love about Dutch pancake is that you bake it and when it’s being served in a hot pan, it keeps the right temperature.

You will need:

• ¾ cup amaranth flour
• ¾ cup milk
• 3 eggs
• 2 tbsp palm sugar
• pinch of salt
• 2 tbsp butter
• gooseberries
• strawberries
• dark chocolate
• figs

Heat an oven to 220*C. Place two tablespoons of butter in an iron pan and leave in the oven so it will melt.

In a bowl mix flour, milk, eggs, sugar and salt. Pour it over your iron frying pan. Bake for about 20 minutes.

It tastes amazing with smashed by folk strawberries, gooseberries and a few slices of a fig. I cut dark chocolate in small pieces and it melted on the pancake.

Enjoy, Marta