Also known as, giant chocolate pancake.
I’m developing a penchant for baking enormous pancakes circa 12am on weeknights. First it was an apple clafoutis.
Then, last Thursday, at the end of a pretty terrible week, inspiration struck again when Deb Perelman shared a recipe for a chocolate dutch baby and I was all like, “I need to have that right now.”
I’ve been traveling to the West Coast every other week for work which has made cooking regularly somewhat of a challenge, and eating Chipotle every night increasingly attractive.
Still, one should never be too busy to bake a giant pancake at midnight. You could even make it during daylight hours if you’re so inclined.
I’m ashamed to admit that before making this recipe, I didn’t own cocoa powder! I often find that recipes that call for “pantry staples,” involve things that are not, in fact, staples in my barren NYC kitchen.
But I’m relieved to have righted this wrong, particularly in time for Valentine’s Day when I plan to make this red wine chocolate cake which combines all my favorite things in one pan.
A few notes – Deb makes her dutch baby in a 12-inch cast iron. I used my 10-inch and had no issues, although it mainly puffed up around the sides and not in the middle to create those “rumples” you’ll see in Deb’s photos.
Also, looks are deceiving – despite its abundant chocolatiness, this pancake is not overly sweet. We served ours with raspberries and a sprinkle of sugar but might have also enjoyed it with powdered sugar or even syrup.
Whatever you do, don’t let a week pass without making one of these. It’s nearly Friday; you’ve earned it.
Chocolate dutch baby
(From Smitten Kitchen)
4 large eggs
2 tablespoons sugar
1/4 teaspoon salt
6 tablespoons flour
3 tablespoons unsweetened cocoa powder
1/2 cup milk*
4 tablespoons unsalted butter
To top, optional:
Shaved dark chocolate
Heat oven to 425.
Whisk eggs, sugar and salt in a medium bowl. Add flour and cocoa, whisking until mostly smooth – it’s ok to have some tiny lumps. Pour in milk slowly, whisking the whole time.
Heat an ovenproof or cast iron skillet (12 inches or, in my case, 10 inches) on the stove over high heat. Add butter and melt, tilting the pan around so the sides get buttered. Then, turn heat off and pour batter into pan. Put skillet in oven and bake for 16 to 18 minutes, until pancake is set and puffed up around the sides and middle.
Remove from oven, cut into wedges and top with desired toppings.
*:You can substitute non-dairy milk here if you desire! I used almond.
Chocolate dutch baby: https://smittenkitchen.com/2017/01/chocolate-dutch-baby/