Dutch. baby. Might go down as the weirdest name for a pancake EVER.
Despite its odd name, the dutch baby is a pretty little puffed pancake that bakes entirely in the oven. It should really be called the lazy pancake because there is no flipping required – the batter is poured into a cast iron pan, cooked in the oven until it’s impressively puffed, and then cut up like a pizza to serve.
Dutch baby pancakes have been around since the 1940s or so – and they’re not even Dutch, I was surprised to learn! They are derived from a German pfannkuchen but were introduced in Seattle – a hop, skip, and jump away from where I am in Vancouver.
I’ve mixed some rich cocoa into the batter to create this Chocolate dutch baby pancake – which is the perfect little breakfast treat when eaten with fresh berries, a sprinkle of powdered sugar, and a drizzle of maple syrup.
Be warned – once your Chocolate Dutch baby pancake is fully cooked and very impressive-looking in the oven, it will immediately fall as it cools. So make sure your guests/children/spouse are around when you take it out of the oven so they can oooh and ahhh. 😉 After that, it will deflate into a flatter, ruffled pancake.
- 2 eggs
- 1/4 cup brown sugar
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/2 cup flour
- 2 tablespoons cocoa powder
- 30 g unsalted butter
- fresh berries, to serve
- Preheat oven to 375 F.
- Place a 11" cast iron skillet (or other oven-safe skillet) into the oven to heat for 10 minutes, then remove.
- In a large bowl, beat together the eggs, brown sugar, milk, and vanilla. Then add the flour and cocoa powder and beat again until smooth.
- Melt the butter in the hot skillet, and swirl to coat the skillet evenly. Pour the batter into the skillet and then bake for 15-20 minutes, or until the pancake is puffed in the middle and firm around the edges.
- Serve with fresh fruit and maple syrup.
Recipe slightly adapted from Donna Hay’s Fresh and Light – I reduced the sugar quite a bit.