It’s the end of blackberry season here, so get out there and pick the rest of them before the bears eat them all. I made a dutch baby version with blackberries and really liked it. Hope you do too. Serves 2.
2 Tablespoons butter
1/8 tsp vanilla extract
3 tablespoons all-purpose flour
3 tablespoons buckwheat flour
6 tablespoons almond milk
1/4 tsp salt
1 cup fresh or frozen blackberries
1/2 tablespoon sugar
1/2 tablespoon cinnamon
1 tsp ground cardamom
Preheat oven to 400°. Melt 2 tablespoons of butter in glass pie pan.
In a mixing bowl beat eggs, vanilla extract, flours, milk, and salt for 1 minute. In a separate bowl toss the blackberries with sugar, cinnamon and cardamom. Spread blackberries onto pie pan. Pour batter over the top of blackberries.
Bake until puffed and golden brown, 20-25 minutes. Serve right away, while still puffy, with warm maple syrup.