If you tuned in to last week’s newsletter, you may have read the recipe that I included for Dutch Babies (via Alyssa via ‘The Kitchn’). I must say, that they were quite delicious, as I made them two days in a row this week for my hungry crew and even contemplated making them again this morning (I settled for cereal instead). Alyssa had also shared this recipe with me, for a Dutch Baby with a chocolate spin (seriously, what’s not to love about this?!). I will totally be giving these a try as well…you should too 🙂
- 4 large eggs
- 2 tablespoons sugar
- 1/4 teaspoon coarse or kosher salt
- 6 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder, any variety, sifted if lumpy
- 1/2 cup whole milk
- 4 tablespoons unsalted butter
- Shaved dark chocolate and powdered sugar (to finish)
- Fresh berries and syrup (to serve, if desired)
1. Heat oven to 425F.
2. 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. (note: this can also be done using a blender or immersion blender; once blended, allow batter to rest for ~15 minutes).
3. Heat a 12-inch ovenproof skillet (such as a cast iron skillet) in the oven while the batter is resting. Once it is hot, carefully remove it and add the butter, tilting the pan around so it butters the sides too. Pour the batter into the skillet and bake it the oven for 16 to 18 minutes, until pancake is billowy.
4. Remove from oven and grate chocolate over, to taste. Dust generously with powdered sugar. Cut in halves or quarters and eat with berries and syrup, if desired.