A recent trip to a local mall inspired me to try out this Chocolate Dutch Baby Pancake. Dutch Baby pancake, also known as German pancake, is a batter made with eggs, sugar, flour and milk served over breakfast. Available in both savory and sweet versions, they are typically baked and served in cast iron pans. I actually made this as an afternoon snack.
The toppings on the Dutch baby pancake are pretty much up to your own preference. Since I’ve a jar of Nutella sitting in my pantry, what better way to use it than to drizzle a good generous amount over this large fluffy pancake?
If you don’t have a cast iron pan, fret not. You could still make this in a round baking tin (like me!).
The Dutch baby pancake puffed up gloriously during the baking process, it was truly a show-stopping sight. Don’t be alarmed if it deflates once you take it out of the oven, that’s how it is supposed to be.
3 eggs – room temperature
150 ml milk – room temperature
1 tsp vanilla extract
75 g all-purpose flour
1 tsp baking powder
4 tbsp sugar
Pinch of salt
45 g unsalted butter – melted
Nutella spread / melted dark chocolate
Blueberries / strawberries (feel free to substitute with sliced bananas)
Granola / chopped nuts (optional)
Recipe adapted from: Donal Skehan
In a medium bowl, combine the dry ingredients together and whisk well.
In a large bowl, add in wet ingredients and mix until well incorporated.
Add dry ingredients and whisk until the batter is smooth and lump free.
Using an 8” (20 cm) round tin or cast iron skillet, add in half of the melted butter and when it starts to bubble, pour in half of the batter.
Immediately transfer the tin into a preheated oven at 220°C/420°F and bake for 15 mins or until well risen and golden brown.
It will puff up a lot (no fixed shape) but will sink when you remove from the oven and that is absolutely fine.
Fill the pancake with the berries, drizzle Nutella or chocolate sauce and granola all over and finish off with a dusting of icing sugar.