May 03, 2013
I do not live in Amsterdam anymore, but I still love Dutch baby pancakes. It is easy to make, looks awesome and the way of serving is interesting. One pancake is good for two people and you can put whatever you want on it. I made it a couple of times with a different topping and when I came across this recipe, I had to do it again. This time with chocolate, fresh mint and raspberries. It wasn’t the lightest breakfast ever, but everything with chocolate makes you happy. At least it makes me happy.
You will need:
- 90g butter
- 110ml milk
- 120g flour
- 2 eggs
- pinch of salt
- 100g milk chocolate
- fresh mint
- custard sugar
Heat an oven to 220*C and place an iron pan or a baking form with butter inside. Meanwhile in a small bowl mix flour, eggs, milk and salt. When the it melts add the dough (pour it in the middle) and bake for about 12 minutes.
Meantime place the chocolate in a small saucepan and melt it. Take it off a heat as soon as it melts.
When your Dutch baby pancake is ready, remove a butter swimming on it, place it on a table, sprinkle with a castered sugar and decorate with raspberries, chocolate and mint.
You may also like Dutch babies with mushrooms, tomato, cheese and rucola or Dutch pancake cups.