Sunday, September 29, 2013

A Chocolate Version of an Old Favorite


If you love German pancakes, you have to try these Dutch babies. If you have never tried either, your life has a serious void that needs to be filled.

In addition to sharing my old favorite recipe for Dutch babies, I am going to share a new chocolate Dutch babies recipe that I just recently tried. I still prefer the original Dutch babies...nothing can dethrone that. However, this was delicious too. Almost like a breakfast version of a brownie--and there is nothing wrong with that!

Chocolate Dutch Baby


3/4 cup whole milk
3 large eggs
1/3 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder, sifted
1/4 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
1/4 cup granulated sugar
2 tablespoons unsalted butter
3 tablespoons confectioners' sugar, for dusting


Preheat oven to 425 degrees. In a blender, combine milk, eggs, flour, cocoa powder, salt, vanilla, and granulated sugar. Blend until foamy, 1 minute. In a large cast-iron skillet, melt butter over medium. Pour batter into skillet and immediately transfer to oven. Bake until puffed and set, 20 minutes. Dust with confectioners' sugar and serve immediately.

Source: Everyday Food, May 2011. You can find the recipe here.


Above: Delicious from any angle.

Notes: This was really good. I almost thought it was even better after it had cooled. Maybe that is just my preference though. You should try it both ways and see for yourself!

Dutch Baby Pancake


3 tablespoons unsalted butter, room temperature
3 large eggs
3/4 cup whole milk
1/2 cup all-purpose flour (spooned and leveled)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup, plus 1 tablespoon sugar
1 tablespoon fresh lemon juice


Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.

In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.

Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.

Source: Martha Stewart Everyday Food, March 2009. You can find it here.

Notes: This is really similar to a German pancake. However, this one has sugar inside and on top of it, so you can serve it as-is. No need to add syrup or any other toppings (or you still can, if you like!).

Above: These really puff up in the oven and deflate once you take them out.

1 comment:

  1. I just remember Peter saying, "More Dutch Baby!" Did he like the chocolate version?