Thursday, May 1, 2014

Chocolate Dutch Baby

You don't have to break your back to make a beautiful breakfast. Yes, make ahead casseroles save time and effort in the early hours, but sometime you want something simple and delicious that you can whip up quick! You probably have all of the ingredients on hand already. Blend it, then bake it! It's that easy.
This chocolate dutch baby blew me away with its simplicity, cuteness, and chocolatey goodness. It's a thin, but fudgey pancake-like morning treat-pile it high with fresh berries and dust with a little powdered sugar for a breakfast that's perfect for every day OR a special occasion! Make it for your momma this Mother's Day!

Chocolate Dutch Baby
Adapted from Two Peas and our Pod
Serves 4-6
  • 3/4 cup milk
  • 3 large eggs
  • 1/3 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter
  • Powdered sugar, for dusting (optional)
  • Fresh berries or other fruit

Preheat oven to 425 degrees F. In a blender, combine milk, eggs, flour, cocoa powder, salt, vanilla, and granulated sugar. Blend until well combined, about 1 minute.
In a large cast iron skillet, pie plate or round cake pan, melt butter over medium heat. Pour batter into skillet and immediately transfer to oven. Bake until puffed and set, about 20 minutes. Remove from oven and dust with powdered sugar. Serve immediately with fresh fruit, if desired.

This one's a real mom-pleaser. 

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