Breakfast, lunch or dessert the Dutch Baby Pancake is an easy pantry staple dish that everyone should know how to make. The crispy edges, fluffy texture and delicate flavour make it the perfect vessel for a number of toppings, sweet or savoury! If you want the non-chocolate version, go here.
40g butter, melted
1 cup milk
1/2 tsp salt
3/4 cup flour
2 Tbsp Dutch/dark cocoa powder
Preheat oven 230°C.
Place all the ingredients (except second measure of butter) into your blender or nutri-bullet and whizz up for a few seconds, until frothy and combined. If you don't have a blender, pop it all in a big bowl and get whisking!
Place second measure of butter in a skillet or oven-proof fry-pan/dish and place in the oven. When the butter is bubbling and hot, CAREFULLY pour pancake batter in.
Return to oven and bake for about 20 minutes, until beautifully puffed up and golden.
These taste great on their own with just maple syrup or I also like to serve them with berry coulis, caramelised bananas would be amazing too - the options are endless!