Chocolate Dutch Baby is a Delicious Breakfast Treat
An oven-puffed pancake, or Dutch baby, is a favorite breakfast in our house. While we love the plain version, this chocolate version is a delicious change of pace and makes a great treat for breakfast, brunch, or even dessert.
Like our other puffed pancake recipe, it's easy to make, delicious, and looks spectacular coming out of the oven. Dust liberally with powdered sugar and top with the fruit of your choice—we like strawberries, but blueberries, blackberries, and raspberries are equally good.
Needless to say, there's a hot pan involved, so this isn't a recipe for the little ones to help with. They love to help eat it, though!
Ingredients
- 3/4 cup milk
- 3 large eggs
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder, sifted
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 3 tablespoons unsalted butter
- Powdered sugar, for dusting
- Strawberries, blueberries or other fruit for serving
Directions
- Preheat oven to 425ºF. In a large bowl, combine milk, eggs, flour, cocoa powder, salt, vanilla, and sugar. Mix until ingredients are thoroughly combined into a smooth batter.
- In a 10-inch cast-iron or other heavy ovenproof skillet melt butter over medium heat. Pour prepared batter into skillet and immediately transfer to oven. Bake until puffed and set, about 20 minutes.
- Remove from oven and carefully slide onto a serving plate, then dust with powdered sugar. Cut into wedges and serve immediately topped with strawberries.
