Do you already know the Dutch Baby Pancake? This big fluffy pancake that is baked in a skillet in the oven is one of my favorite brunch dishes. It looks so pretty and I love it how you can just dig in. I already made a sugar free Dutch Baby Pancake and a savory Dutch Baby pancake with spinach. This time I made a Chocolate Dutch Baby Pancake. On this page I’m sharing the recipe of this chocolate version of the famous Dutch Baby Pancake.
International Chocolate Day
It’s no coincidence that I’m sharing a chocolate recipe today. On September 13th it’s International Chocolate Day. I thought it was a good excuse to make a chocolate version of one of my favorite dishes and share it on this day.
On July 7 it’s World Chocolate Day, but I really don’t mind celebrating chocolate twice!
And this year International Chocolate Day is extra nice. Because I’m not only sharing this delicious chocolate recipe. I’m also giving away a chocolate package with 6 different flavors of chocolate.
Click here to join (if you live in the Netherlands).
Recipe Chocolate Dutch Baby Pancake
Ingredients (for 1 big pancake, 2 people):
85 grams flour
180 ml milk
1/2 tablespoon cacao powder
4 tbs butter
Put a skillet in the oven and preheat the oven to 220 degrees Celsius. Mix the eggs, flour and milk with a mixer until fully mixed. Take the skillet out of the oven, put the butter in and let it melt. Stir the pan around so the butter coats the sides as well. Pour the batter in the skillet and bake for 17-20 minutes. The Chocolate Dutch Baby Pancake is ready when it’s fluffy and the edges are rising up.
You can serve your Chocolate Dutch Baby Pancake with chopped dark chocolate, chopped cashews and ice cream.
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