Get the Recipe: Chocolate Dutch Baby Sundaes
Easy and delicious, these individual chocolate dutch baby pancakes can be made in small skillets, muffin tins or double the recipe to make in a 10-inch (top diameter) skillet.
Ingredients
For pans:
- 3 Tablespoons butter, divided into 3 equal pieces
For batter:
- 2 large eggs
- 6 Tablespoons milk
- 1 Tablespoon butter, melted and slightly cooled
- 4 Tablespoons flour
- 2 Tablespoons cocoa powder
- 1 1/2 Tablespoons white granulated sugar
- 1/4 teaspoon vanilla
- Pinch salt
For topping:
- Vanilla Ice Cream
- Chocolate Sauce
- Caramel Sauce
- Pecan halves
Instructions
- Place skillets into oven and then preheat oven to 425F with skillets in oven.
- Meanwhile, combine all the batter ingredients in a medium bowl and whisk well until fluffy. Set aside.
- When oven is preheated, carefully remove skillets from oven (they're hot!). Add 1 Tbsp of butter to each skillet and swirl around to coat as it melts. Give batter a quick whisk, then divide evenly between the 3 skillets. Immediately place into preheated oven and bake until puffy and set, about 10 minutes (for 5-inch skillets).
- Remove from oven. Pancakes will deflate as they cool. While still warm, top with a scoop of ice cream, chocolate and caramel sauce and a scattering of pecans.
Notes
If making in a muffin tin, baking time will be slightly less, about 8 minutes. If doubling recipe and baking in a larger skillet, baking time would be 15-18 minutes.
Nutritional information is for the chocolate Dutch baby only and doesn't include any toppings.
Serving: 1serving, Calories: 259kcal, Carbohydrates: 17g, Protein: 6g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 151mg, Sodium: 191mg, Potassium: 140mg, Fiber: 1g, Sugar: 7g, Vitamin A: 690IU, Calcium: 62mg, Iron: 1.5mg
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