Honeyed Fig and Pistachio Dutch Baby
Crisp and delicate cross between a pancake and a cream puff.
Servings: 2 servings
Ingredients
- ¼ cup toasted unsalted pistachios divided
- 5 tablespoons flour I used a combination of Sonoran white whole wheat and oat flour; gluten free blend is fine
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- Pinch of cardamom
- 2 eggs
- 1/3- cup milk
- 1 tablespoon honey divided
- ½ teaspoon vanilla
- 1- tablespoon butter
- ¼ cup Greek yogurt skyr, ricotta or cottage cheese
- 5 large fresh figs sliced thinly
- Optional sprinkles bee pollen, chia or poppy seeds
Instructions
- Place a 9-inch cast iron skillet in the oven and preheat to 425° F.
- Measure 2 tablespoons of the pistachios into the work bowl of a food processor. Process until a fine meal forms. Add the flours, salt, cinnamon, and cardamom. Process briefly to combine. Add the eggs, milk, 1 teaspoon of the honey and vanilla and process to blend. Allow to sit while the skillet is heating. Remove the hot skillet from the oven and swirl the butter in it till melted to coat the pan surface. Pour in the batter and bake 15-20 minutes, until puffed, brown and set. Chop the remaining 2 tablespoons of pistachios. Cool for several minutes, then place a scoop of the yogurt in the center. Arrange the fig slices around the center. Drizzle with the remaining 2 teaspoons honey and sprinkle with the chopped nuts. Dust with any of the sprinkles if desired.