Ingredients with Measurements:
- 2 large eggs
- 2/3 cup all-purpose flour
- 2/3 cup whole milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/4 cup semi-sweet chocolate chips
- 1/2 cup fresh strawberries, sliced
- Powdered sugar for dusting
Special Equipment Needed:
- 9-inch oven-safe skillet
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 425°F.
2. In a medium bowl, whisk together eggs, flour, milk, sugar, and salt until smooth.
3. Place butter in a 9-inch oven-safe skillet and place in preheated oven for 3 minutes, or until butter is melted.
4. Remove skillet from oven and swirl butter around to coat the bottom and sides of the pan.
5. Pour batter into skillet and sprinkle with chocolate chips.
6. Bake in preheated oven for 15 minutes, or until edges are golden brown and center is puffed.
7. Remove from oven and top with sliced strawberries.
8. Dust with powdered sugar and serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: 425°F
Serving Size: 4
Nutritional Information:
Calories: 282
Fat: 12.5 g
Carbohydrates: 33.2 g
Protein: 7.3 g
Substitutions for Ingredients
- All-purpose flour: can be substituted with gluten-free flour
- Whole milk: can be substituted with almond milk or oat milk
- Butter: can be substituted with coconut oil
- Semi-sweet chocolate chips: can be substituted with dark chocolate chips
- Fresh strawberries: can be substituted with frozen strawberries
Variations:
- Add a teaspoon of vanilla extract to the batter for a richer flavor
- Top with fresh blueberries or raspberries instead of strawberries
- Substitute chocolate chips with chopped nuts or dried fruit
Tips and Tricks:
- Make sure to whisk the batter until it is completely smooth
- Preheat the skillet before adding the butter to ensure that it melts evenly
- Use a rubber spatula to spread the batter evenly in the skillet
Storage Instructions:
Dutch baby pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated 350°F oven for 5 minutes, or until warmed through.
Reheating Instructions:
Place in a preheated 350°F oven for 5 minutes, or until warmed through.
Presentation Ideas:
- Serve on a platter with fresh berries and a dusting of powdered sugar
- Serve in individual ramekins with a dollop of whipped cream
Garnishes:
- Powdered sugar
- Whipped cream
- Fresh berries
Pairings:
- Fresh fruit
- Maple syrup
- Whipped cream
Suggested Side Dishes:
- Bacon
- Sausage
- Fresh fruit
- Yogurt
Troubleshooting Advice:
- Make sure to whisk the batter until it is completely smooth
- Preheat the skillet before adding the butter to ensure that it melts evenly
- Use a rubber spatula to spread the batter evenly in the skillet
Food Safety Advice:
- Make sure all ingredients are fresh and not expired
- Wash hands before and after handling food
- Refrigerate leftovers promptly
Food History:
The Dutch baby pancake is believed to have originated in Germany in the early 1900s. It is also known as a German pancake or a Dutch puff.
Flavor Profiles:
This Dutch baby pancake has a sweet and nutty flavor from the chocolate chips and a hint of tartness from the strawberries.
Serving Suggestions:
- Serve with a dollop of whipped cream
- Drizzle with maple syrup
- Top with fresh berries
Related Categories
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Taste: Sweet, Chocolatey, Fruity, Nutty, Savory