Every since being fed a “Puffer” at my parents-in-law’s, I’ve had a sweet spot for this breakfast dish. This version is made with chickpea flour as inspired by the Cherry Dutch Baby recipe in the book Chickpea Flour Does It All by Lindsey S. Love, creator of Dolly and Oatmeal. This is just one of many great recipes from that cookbook. Let me know if you like it!
1/2 cup chickpea flour
2 tbsp cane sugar
Zest of 1/2 organic lemon
1/4 tsp sea salt
3 large eggs
1/2 cup milk (diary, almond, or other plant-based alternatives)
1 tsp pure vanilla extract
1 heaping cup of blueberries, black currants or cherries (pitted and halved)
Preheat oven 400 degrees F.
Using an ovenproof dish, melt the butter in the oven.
In the meantime, mix flour, sugar, zest, salt, eggs and vanilla using a hand-held mixer.
Remove dish from the oven and add berries and carefully swirl around. Return to oven for 3 – 5 minutes until berries are soft.
Remove dish from the oven. Give flour mixture another whiz and carefully pour batter into dish.
Carefully transfer dish to the oven.
Bake for 18-20 minutes, until golden brown and puffed around the edges.
Remove from the oven and serve hot.
No syrup needed!