Bittersweet Chocolate Dutch Baby

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I know what you’re thinking, what the heck is a dutch baby? I thought the same thing when I first tried this puffy pancake recipe. The dutch baby, sometimes called a German pancake, is made with eggs, flour, milk and is usually seasoned with vanilla, cinnamon and sugar. It starts on the stove and once the batter is added, the skillet is transferred to the oven and where the magic happens. The batter transforms into a delicate puffy skillet cake – creamy and almost custard-like in the center, but crispy and flaky around the edges. You can plate by either cutting them into wedges like a pie or use little biscuit cutters to make little perfect circles.

Ingredients:Bittersweet Chocolate Dutch Baby

  • ¾ cup milk
  • 3 large eggs
  • 1/3 cup all-purpose flour – spoon and leveled
  • ¼ cup unsweetened cocoa powder, sifted
  • 1 pinch of coarse salt
  • ½ teaspoon pure vanilla extract
  • ¼ cup granulated sugar
  • 2 tablespoons butter
  • a couple of tablespoons powdered sugar, for dusting

Directions:Bittersweet Chocolate Dutch Baby

Preheat oven to 425. In a blender, combine milk, eggs, flour, cocoa powder, salt, vanilla and granulated sugar. Blend for about 1 minute until combined. In a large skillet, melt butter over medium heat. Pour batter into skillet and quickly transfer to oven. Bake for about 20 minutes until puffed and set. Dust with powdered sugar and serve immediately.

 

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