Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup milk
- 4 eggs
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 ripe bananas, sliced
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- 10-inch cast iron skillet
- Blender
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a blender, combine the flour, milk, eggs, sugar, melted butter, vanilla extract, and salt. Blend until smooth.
3. Heat the cast iron skillet over medium heat. Once hot, pour the batter into the skillet.
4. Arrange the sliced bananas and chocolate chips on top of the batter.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the pancake is puffed and golden brown.
6. Remove the skillet from the oven and let the pancake cool for a few minutes.
7. Slice the pancake into wedges and serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat the oven to 425°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 431
Fat: 20g
Carbohydrates: 51g
Protein: 11g
Sodium: 235mg
Sugar: 27g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use dark chocolate chips instead of semisweet chocolate chips.
- You can use any fruit you like instead of bananas.
Variations:
- You can add chopped nuts or shredded coconut to the batter.
- You can use different types of chocolate, such as white chocolate or milk chocolate.
- You can add a pinch of cinnamon or nutmeg to the batter.
Tips and tricks:
- Make sure the cast iron skillet is hot before pouring the batter.
- Don't overmix the batter, as this can result in a tough pancake.
- Serve the pancake immediately after baking, as it will deflate as it cools.
Storage instructions:
Leftover Dutch pancake can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the pancake, place it in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve the Dutch pancake on a large platter and garnish with fresh berries and whipped cream.
Garnishes:
Fresh berries, whipped cream, powdered sugar, or maple syrup.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad, bacon, or sausage.
Troubleshooting advice:
- If the pancake doesn't puff up in the oven, make sure the oven is hot enough and the batter is not too thick.
- If the pancake is too thin, reduce the amount of milk in the batter.
Food safety advice:
- Make sure the eggs are fresh and not expired.
- Wash your hands and all utensils before preparing the recipe.
Food history:
Dutch pancakes, also known as pannenkoeken, are a traditional Dutch dish that is typically served for breakfast or lunch. They are similar to crepes but are thicker and puffier.
Flavor profiles:
This Dutch pancake with chocolate and bananas is sweet and indulgent, with a rich chocolate flavor and a fruity banana taste.
Serving suggestions:
Serve the Dutch pancake with a dollop of whipped cream and a sprinkle of powdered sugar.
Related Categories
Cooking Method: N/A
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Region: Dutch
Taste: Sweet, Creamy, Rich, Banana, Chocolatey, Banana-Flavored