The holiday season is reaching a crescendo! Are you busy wrapping gifts, baking cookies, hosting/attending parties, and just generally checking your to-do lists twice? My holiday is a little different this year. It feels like one or all of us have been sick since Thanksgiving though luckily, we're all on the mend and feeling much better now. Also, cooking/baking is on hiatus due to our kitchen renovation.
That said...we're still keeping up our Christmas spirit! There are still goodies to eat, presents to wrap, hot chocolate to sip, and gingerbread houses to decorate. We're being a little creative making the best of things though I'm counting down to the day when I can get back in the kitchen to make things like weekend breakfast. Hopefully, it will be sooner rather than later.
Before cooking halted, I whipped up a chocolate Dutch baby pancake for one of our weekend breakfasts and I wanted to share that with you now before taking a little holiday break and waiting for our kitchen to be operational again. Now, a regular Dutch baby pancake - which is like a cross between pancake, thick crepe, souffle and popover in one - is one of our family's favorite things! I make it at least twice a month for breakfast on the weekends. I've tried talking my husband into trying a savory one but he's been reluctant to change a good thing. But when I saw a chocolate version over at Mel's Kitchen Cafe, I had to try it; I mean, it's chocolate! Everyone was on board with that.
I love the recipe I use to make my regular Dutch baby pancake so I actually leaned on that for this chocolate version, adapting it to include cocoa powder to make this chocolaty treat. Mel's recipe is actually a bit more restrained when it comes to sugar and butter so you might want to check that out.
Just like a regular Dutch baby, the lovely thing about this is the texture...crisp edges and a soft, thicker, custard-like center. While we savor the eggy, sweet vanilla flavors of a regular Dutch baby, this chocolate version is like having a light chocolate cake-pancake. You can embellish it however you like; I served mine with a spoonful of freshly whipped cream, a handful of fresh raspberries, and a dusting of confectioners' sugar. It was a wonderful treat that my family and I were happy to polished off in no time.
A chocolate Dutch baby pancake is definitely worth trying if you love a good Dutch baby pancake. We are pretty devoted to the regular version but a chocolate Dutch baby is a great addition to the rotation, and it is a serious treat! It's worthy of Christmas morning breakfast, weekend brunch, or a date night dessert.
Since my next post will likely be in the New Year, I want to take a moment to wish you a very happy holiday! I hope the next couple of weeks are filled with happy moments - time with loved ones, enjoying great company and delicious food! Here's to good healthy, peace, kindness, and joy in the New Year!
Recipe:
Chocolate Dutch Baby Pancake
Adapted from Mel's Kitchen Cafe and Martha Stewart
- For one 10-inch pancake -
1/4 cup plus 2 tablespoons all-purpose flour
2 1/2 tablespoons unsweetened cocoa powder, natural or Dutch-processed (I used a combination of both)
3 tablespoons sugar
1/4 teaspoon salt
3 large eggs
1/2 cup whole milk, at room temperature
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, for the pan
Optional toppings: whipped cream, raspberries or strawberries, powdered sugar, maple syrup
Place flour, cocoa powder, sugar, and salt into a blender and pulse (or stir together with a spoon or fork) to combine. In a large measuring cup, beat the eggs, milk, and vanilla together with a fork, then add mixture into the blender. Process until smooth and frothy, scraping down the sides of the blender once. Let batter sit (about 20 minutes) while preheating the oven to 425 degrees.
Place butter into a 10-inch cast iron or other skillet. Place into the hot oven to melt. Once the butter is melted, use oven mitts and very carefully (skillet is extremely hot) remove the skillet from the oven and give the pan a swirl to coat the bottom of the pan. Pour batter into the skillet and carefully return it to the oven. Bake until puffed, about 20 minutes.
Carefully remove the pancake from the oven and serve immediately with your preference of accompaniments.
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| Chocolate Dutch baby pancake served with fresh raspberries and whipped cream |
Before cooking halted, I whipped up a chocolate Dutch baby pancake for one of our weekend breakfasts and I wanted to share that with you now before taking a little holiday break and waiting for our kitchen to be operational again. Now, a regular Dutch baby pancake - which is like a cross between pancake, thick crepe, souffle and popover in one - is one of our family's favorite things! I make it at least twice a month for breakfast on the weekends. I've tried talking my husband into trying a savory one but he's been reluctant to change a good thing. But when I saw a chocolate version over at Mel's Kitchen Cafe, I had to try it; I mean, it's chocolate! Everyone was on board with that.
 |
| Moments out of the oven, the chocolate version isn't quite as lofty as the regular but has a great chocolate-cake like flavor |
A chocolate Dutch baby pancake is definitely worth trying if you love a good Dutch baby pancake. We are pretty devoted to the regular version but a chocolate Dutch baby is a great addition to the rotation, and it is a serious treat! It's worthy of Christmas morning breakfast, weekend brunch, or a date night dessert.
Since my next post will likely be in the New Year, I want to take a moment to wish you a very happy holiday! I hope the next couple of weeks are filled with happy moments - time with loved ones, enjoying great company and delicious food! Here's to good healthy, peace, kindness, and joy in the New Year!
Recipe:
Chocolate Dutch Baby Pancake
Adapted from Mel's Kitchen Cafe and Martha Stewart
- For one 10-inch pancake -
1/4 cup plus 2 tablespoons all-purpose flour
2 1/2 tablespoons unsweetened cocoa powder, natural or Dutch-processed (I used a combination of both)
3 tablespoons sugar
1/4 teaspoon salt
3 large eggs
1/2 cup whole milk, at room temperature
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, for the pan
Optional toppings: whipped cream, raspberries or strawberries, powdered sugar, maple syrup
Place flour, cocoa powder, sugar, and salt into a blender and pulse (or stir together with a spoon or fork) to combine. In a large measuring cup, beat the eggs, milk, and vanilla together with a fork, then add mixture into the blender. Process until smooth and frothy, scraping down the sides of the blender once. Let batter sit (about 20 minutes) while preheating the oven to 425 degrees.
Place butter into a 10-inch cast iron or other skillet. Place into the hot oven to melt. Once the butter is melted, use oven mitts and very carefully (skillet is extremely hot) remove the skillet from the oven and give the pan a swirl to coat the bottom of the pan. Pour batter into the skillet and carefully return it to the oven. Bake until puffed, about 20 minutes.
Carefully remove the pancake from the oven and serve immediately with your preference of accompaniments.
