A drizzle of honey makes ripe figs even sweeter and an ideal topping for this Dutch baby pancake recipe, made gluten-free with almond flour and powdered sugar.
Ripe figs give me the same deep joy I get when holding a newborn. They feel so soft and fuzzy and have a delicate, sweet scent that smells like nothing else in the world. A few long inhales and everything is suddenly better.
That’s the effect of this simple brunch too. The jammy sweetness of tender figs is accentuated with a drizzle of honey and bit of salt. Cooking figs dampens their complex taste, so I keep them raw in this simple topping. pick figs that give a little when you squeeze them gently and use them within a day. Mold speckles appear pretty quickly on the ripe fruit.
To balance the figs’ inherent sugariness, I set them over a Dutch baby made with almond flour. Figs and almonds pair well on a cheese platter, and they get along just fine here too. Traditionally, a Dutch baby is a floury baked pancake that soufflés and puffs up in the oven. Swapping in almond flour gives it a richer taste and nearly custardy center under the crackly top. Powdered sugar helps the pancake puff up and caramelize around the edges.
A blender helps the batter come together quickly and eliminates any possible lumps, but you can prepare it by hand too. Whisk the eggs and milk until frothy, then whisk in the dry ingredients a little at a time until smooth. Either way, you’ll get the mix in the oven in minutes and end up with an impressive dish.
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