Recently I was reminiscing about the weekend trip we took to Palm Springs a couple of months ago. One of the very first things that came to mind shockingly (not!) was the huge dutch baby pancake we had for breakfast at Elmer’s it is basically a soufflé-crepe type of pancake, it was served with a dusting of confectioners sugar and lemon. Feeling inspired I headed into the kitchen and went to work.
My chocolate version of a dutch baby has been scaled down from 10-12″ to 8″ and pairs extremely well with almost any type of berry, it didn’t turn out as fluffy as the original but it was delicious nonetheless.
- ⅓ cup flour
- 2 tablespoons dark cocoa powder
- pinch of salt
- 2 large eggs, room temperature
- ½ cup whole milk, room temperature
- ¼ teaspoon vanilla extract
- ¼ cup granulated sugar
- 1 ounce of butter, cut into small cubes
- confectioners sugar and fresh berries for garnish
- Place an 8″ oven-safe pan in the center of the oven and preheat to 450 degrees F.
- Whisk together flour, cocoa powder, and salt then sift twice.
- Beat eggs on high speed until pale and frothy, about 5 minutes.
- Add flour mixture, milk, vanilla, and sugar. Continue beating for another minute. Batter will be runny.
- Carefully remove pan from the oven add butter pieces and swirl pan so it gets coated entirely with butter. Once butter has melted Pour batter and bake for 15-17 minutes or until edges have risen.
- Place berries in the center of the dutch baby and dust liberally with confectioners sugar.