We LOVE dutch baby for Sunday morning breakfast....not only does it taste really good, but it's also so easy to make. I came across a recipe from one of my favorite bloggers for a chocolate dutch baby and decided to give it a try. The recipe was super easy, just like the one I always make, and the subtle chocolate flavor was a nice addition. Next time I make this, I'm going to serve it with raspberries or strawberries.
Ingredients
- 4 large eggs
- 2 tablespoons (25 grams) sugar
- 1/4 teaspoon coarse or kosher salt
- 6 tablespoons (50 grams) all-purpose flour
- 3 tablespoons (15 grams) unsweetened cocoa powder, any variety, sifted if lumpy
- 1/2 cup (120 ml) milk (I use whole)
- 4 tablespoons (60 grams) unsalted butter
- Syrup, powdered sugar or fresh berries
Directions
(I tweaked the directions slightly - see below)
- Heat oven to 425 degrees F.
- Whisk eggs, sugar and salt in the bottom of a medium bowl. Add flour and cocoa, whisking until mostly smooth (some tiny lumps are okay, but whisk out what you can). Drizzle in milk, whisking the whole time.
- Add your butter to the cast iron pan and place it in the oven to melt the butter. Be sure not to let the butter brown and once it's all melted, pull the pan out of the oven, tipping the pan around so it butters the sides too. Scrape batter into pan. Transfer skillet to oven and bake for 16 to 18 minutes, until pancake is billowy.
- Remove from oven. Dust generously with powdered sugar (optional). Cut in halves or quarters and eat with berries and syrup, if desired.
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