Syrup on shit doesn’t make it a pancake.
-Aaron Draplin
True that Aaron, true that. Thankfully this saying doesn’t apply to this breakfast treat!
Quick question, who likes pancakes? The answer should be DUH!
Now for a serious question…have you ever had a dutch baby pancake?
If you haven’t, you’re missing out on an experience! While I like pancakes, dutch baby pancakes definitely take things to a whole new level.
Think pancake with a high crispy edge & perfectly soft center.
They are typically topped with fresh fruit, nutella or peanut butter then drizzled with powdered sugar and syrup before serving. AKA DELICIOUS! The pictures will not do this dish justice but lets talk about how to make the perfect dutch baby pancake, more specifically chocolate chip dutch baby pancake.
Dutch Baby Batter Tip:
Let your milk and eggs come to room temperature before adding them to the batter. This is a CRUCIAL step in the process. By not waiting to “warm up” your pancake will not become fluffy when baked, in fact, your pancake may end up flat and dense.
While looking at these pictures imagine the sizzle the butter makes when hitting a hot cast iron skillet & the smell of melted butter that instantaneously follows.
You will want to add the batter at once after melting the butter in your skillet and placing it back into the oven. The hot skillet plus cool batter helps the dutch baby cook immediately.
Look at that perfection!
Creating your finished dutch baby pancake:
You can add several different toppings to your dutch baby to make it either a sweet or savory treat. Similar to a crepe, you can eat these pancakes for breakfast, lunch, dinner or even dessert!
When I do eat pancakes for breakfast I am a particularly big fan of chocolate chips mixed in so that is how I made my DB. These pancakes will become a new go-to for brunch & are a really fun treat to have when guests are over!
ENJOY!
- 3/4 cup all purpose flour
- 3/4 cup whole milk
- 1/4 cup chocolate chips
- 3 tbsp unsalted butter
- 1/2 tsp salt
- 3 eggs
- powdered sugar, optional
- maple syrup, optional
- 8-inch cast iron skillet
- food processor/blender
-
Preheat the oven to 450 degrees. Place 8-inch cast iron skillet in oven to warm as oven heats.
-
Into a food processor add flour & salt. Blend to combine.
-
Next add in milk, eggs & 1 1/2 tbsp melted butter. Blend until all ingredients completely combined & no visible lumps.
-
When oven is pre-heated, remove skillet from oven. Add the remaining 1 1/2 tbsp butter to the skillet. (Be careful, the skillet will be very hot & melt the butter quickly). Swirl around butter until skillet is coated.
-
Immediately after butter is melted in skillet, pour in your batter.
-
Place skillet back in oven and bake for 18-20 minutes. *The sides of the pancake will begin to rise on the sides and sometimes even the middle. Wait until the tops are browned & crispy before removing from the oven.
-
When pancake is cooked, sprinkle on chocolate chips, powdered sugar & maple syrup. Serve & ENJOY!