So it is very fitting that my first post is a recipe. I am ALWAYS in the kitchen. Honestly, I find it very calming and I’ve been accused on multiple occasions of taking over a recipe if I’m baking with someone else. My brain kind of goes on auto-pilot and I just bake.
A lot of what I’ve learned has come from Pinterest and Instagram videos (I am guilty of watching Tastemade and Tasty videos for wayyyy too long), but I’ve also gotten a lot of my recipes from my family. On my mom’s side, I come from a (very) large Dutch family, and while most of them live in the midwest, I love visiting and watching them make all of the delicious meals. My grandma and aunt have books of old family recipes that my mom and some of my cousins like to steal.
A “Dutch baby” pancake is usually a large puffy pancake-like food that you can eat for literally any meal. Traditionally, it’s eaten for breakfast or dessert because it is a bit sweet, but you can always experiment. While the name may lead you to think the recipe is mainly from the Netherlands, it is actually a culmination of a bunch of different European and even American influences.
My mom started making a giant Dutch baby pancake when I would have friends over for breakfast because they’re so so so easy and quick. One morning, my friend and I wanted to make one but only had chocolate almond milk, so we decided to go for it, and our version of the Dutch baby was created. I’ve changed up the recipe a little since then to make it even better, and recently have been adding a chocolate ganache and strawberries on top. Just take my word for it and make these because they are SO GOOD.
Mini Chocolate Dutch Baby Pancakes with Chocolate Ganache
Equipment
- Blender
- 12 cup muffin tin (cast iron recommended)
Ingredients
Pancake Batter
- 2 tbsp butter melted
- 4 large eggs
- 1/2 cup chocolate milk
- 1/4 cup whole milk
- 3/4 cup all purpose flour
- 1 1/2 tbsp cocoa powder
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- pinch of salt
Chocolate Ganache
- 1 cup chocolate chips any sweetness – I mixed milk and dark
- 1/4 cup heavy cream
Instructions
- Put a 12 cup muffin tin (cast iron reccommended but not needed) in the oven and preheat to 425°.
- Put all of the batter ingredients in a blender and combine.
- Once muffin tin is heated, put a small amount of extra butter in each individual tin and let melt completely.
- Re-blend batter and pour evenly into the hot muffin cups, about halfway for each.
- Put in oven for 15-17 minutes, until large and puffy.
- While the Dutch babies are in the oven, start a double boiler and melt the chocolate chips.
- Stir in heavy cream to melted chocolate and set aside.
- Once the pancakes are done, take them out of the oven and let cool for about 5 minutes. They will deflate.
- Drizzle ganache over the pancakes while warm and dust with powdered sugar. Add any fruit or extra toppings as desired. Enjoy!!
