A fabulous chocolate Dutch baby pancake that reminds me of my trip to Amsterdam!
Course: Breakfast, Dessert
Author: Eva Bakes
3/4cupmilkI used 2%
1/2cupwhole wheat pastry flourcan substitute with all-purpose
1/2cupunsweetened cocoa powderI used Hershey's Dark
Powdered sugar for dustingoptional
Place a 10-inch cast iron skillet in your oven and preheat it to 425 degrees F. If you don't own a cast iron skillet, you can use a standard pie pan - just be sure to grease the inside of the pie pan with butter.
In a large bowl, combine the milk, eggs, flour, cocoa powder, salt, vanilla and sugar together. Mix well until there are no lumps.
Once the oven has reached 425 degrees F, remove the skillet (or pie pan) from the oven and add the butter to the skillet. Swirl it around so it evenly coats the pan.
Pour the batter into the skillet and place it back in the oven. Bake in the preheated oven for 20 minutes or until the pancake fully puffs up in the middle.
Remove the skillet from the oven and allow it to cool for about 5 minutes before dusting with powdered sugar. You can also serve with fresh fruit, such as sliced strawberries.