Ingredients with Measurements:
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 3 eggs
- 1/4 cup sugar
- 1/4 cup chocolate chips
- 1/4 cup unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- 10-inch cast-iron skillet
- Blender or whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a blender or mixing bowl, combine flour, milk, eggs, sugar, vanilla extract, and salt. Blend or whisk until smooth.
3. Melt butter in a 10-inch cast-iron skillet over medium heat.
4. Pour the batter into the skillet and sprinkle chocolate chips over the top.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the Dutch baby is puffed and golden brown.
6. Remove from the oven and let it cool for a few minutes.
7. Slice and serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
425°F
Serving size:
4-6 servings
Nutritional information:
Calories: 268
Fat: 15g
Carbohydrates: 25g
Protein: 7g
Sodium: 105mg
Sugar: 15g
Substitutions for ingredients:
- You can use semi-sweet or dark chocolate chips instead of milk chocolate chips.
- You can use salted butter instead of unsalted butter, but adjust the salt accordingly.
Variations:
- You can add sliced bananas or strawberries on top of the chocolate chips before baking.
- You can sprinkle powdered sugar or drizzle chocolate syrup on top before serving.
Tips and tricks:
- Make sure the skillet is hot before adding the batter.
- Do not open the oven door while baking, as it may cause the Dutch baby to deflate.
- Serve immediately after baking, as it will start to deflate as it cools.
Storage instructions:
Store any leftover Dutch baby in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the Dutch baby in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the Dutch baby on a large plate and sprinkle powdered sugar on top. Add a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Garnishes:
Powdered sugar, whipped cream, chocolate syrup, fresh berries.
Pairings:
Coffee, hot chocolate, tea.
Suggested side dishes:
Fresh fruit salad, bacon or sausage, scrambled eggs.
Troubleshooting advice:
- If the Dutch baby doesn't puff up, make sure the skillet is hot enough before adding the batter.
- If the Dutch baby is too thin, make sure you're using a 10-inch skillet and not a smaller one.
Food safety advice:
Make sure to cook the Dutch baby thoroughly before serving.
Food history:
The Dutch baby, also known as a German pancake, is a sweet popover that originated in Germany in the early 1900s. It became popular in the United States in the 1950s and is often served for breakfast or brunch.
Flavor profiles:
The Dutch baby with chocolate chips is sweet and chocolatey with a hint of vanilla.
Serving suggestions:
Serve the Dutch baby with a hot beverage and a side of fresh fruit or bacon.
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