Chocolate Dutch Baby Pancake
This Chocolate Dutch Baby Pancake is a delightful chocolatey treat, elegant and indulgent, perfect for breakfast or dessert. This baked pancake is known for its dramatic rise and fluffy texture, similar to a popover or Yorkshire pudding.
Ingredients
- 3 eggs
- 2 tbsp (30g) sugar
- 1/4 tsp (1g) salt
- 1 tsp (5g) vanilla extract
- 1/2 cup (60g) flour
- 1/3 cup (40g) cocoa powder
- 3/4 cup (180ml) milk
- 2 tbsp (28g) butter
For Topping
- powdered sugar for dusting
- fresh berries or seasonal fruits
Instructions
- Preheat oven to 425F (220C) and place a 9-10 inch (23-25cm) iron cast skillet into the oven for at least 8 minutes.
- In a bowl whisk eggs with sugar, vanilla extract, and salt.
- Add flour and cocoa powder and stir until well combined.
- Gradually add milk and stir to combine.
- Add butter to the hot pan and return to oven for 1 minute, until butter is completely melted.
- Remove the pan from the oven and pour the batter into the hot skillet.
- Return the pan to the oven and bake for 15-17 minutes.
- The Dutch baby will puff up around the edges and will get a puffed crispy edge. It will deflate slightly after removing from the oven.
- Top with fresh strawberry quarters and cherries and dust with powdered sugar.
- Cut into wedges and serve while still warm.
Video
Nutrition
Serving: 1 serving out of 6Calories: 156kcalCarbohydrates: 18.5gProtein: 5.9gFat: 7.4gSaturated Fat: 3.9gCholesterol: 94mgSodium: 145mgPotassium: 212mgFiber: 2gSugar: 7.4gCalcium: 62mgIron: 2mg