Chocolate Dutch Baby with Warmed Maple Syrup
One of the easiest treats to make for breakfast or dessert, is this tempting Chocolate Dutch Baby!
I have made various versions of dutch babies, including a German Apple Pancake, as well as plain served savory or sweet, but my all time favorite has to be this Chocolate Dutch Baby that I serve up with fresh fruit and warm maple and walnut syrup.
You can make these in individual cast iron pans, or make it as I have in a large 10 inch cast iron skillet, which I prefer. If you don’t have a cast iron skillet, you should invest in one if you can, or you can use an oven proof skillet as well. I like to serve it directly from the oven to table in the skillet with scattered fresh berries, whatever is in season, and lots of warm drizzly maple and walnut syrup.
The batter can be made the night before, covered and kept refrigerated until you’re ready to make it the next day. That way, you’re not scurrying about, eyes at half mast and trying to find the coffee pot (that may or may not have really happened 😉 ).
Stay Warm with this Dutch Baby and Enjoy!
Chocolate Dutch Baby with Warmed Maple Syrup
This Chocolate Dutch Baby with Warmed Maple Syrup and Walnuts, is brilliant either for dessert or breakfast!
Ingredients
- 3 large Eggs
- 1 Tbsp Sugar
- 1/2 cup + 2 Tbsp Milk
- 2 tsp Vanilla extract
- Pinch of Salt
- 2 Tbsp Unsweetened Cocoa Powder, sifted
- 1/2 cup All Purpose Flour
- 2 Tbsp Unsalted Butter
For the Warmed Maple Syrup
- 1 Tbsp Unsalted Butter
- 1/2 cup Walnuts, chopped or left whole
- 1/2 cup Maple Syurp
Topping Ideas:
- A dusting of Powdered Sugar
- Flavored syrups
- Maple syrup
- Creme fraiche
- Bananas, sliced
- Fresh Berries
- Nutella, warmed and drizzled over
- Freshly whipped cream
- More Chocolate
Instructions
- Preheat oven to 425°F. Put the pan (10 inch & preferably a cast iron skillet) in oven while it's preheating and you're preparing the batter.
- In a large bowl, whisk together the Eggs and Sugar until frothy.
- Whisk in the Milk and Vanilla, mix until well combined.
- Add in the Salt and sifted cocoa and continue whisking to combine, then add in the Flour and blend until well incorporated. *At this point, you can cover and refrigerate overnight, then continue to make the next morning, preheating oven and allowing pan to warm in oven as directed, whisk batter before baking, once oven is fully heated continue as directed below.*
- Once batter is ready, carefully pull pan out of preheated oven (don't forget to use your oven mitt), add the Butter and allow to melt, swirling it around to coat pan.
- Pour batter into pan and bake in the preheated 425°F oven for about 20 - 25 minutes or until nicely puffed and screaming to get out of the oven. (It will slightly deflate into a gorgeous "bowl", perfect for adding your toppings.
For the Warmed Maple Syrup:
- In pan over medium heat, melt the 1 tablespoon of Butter, then add in the Walnuts, stirring occasionally, toast for about 3 - 5 minutes.
- Reduce heat to low, pour in the Maple Syrup and warm up for 1 - 2 minutes. Remove from heat and it's ready to serve.
To Serve:
- Top your decadent Dutch Baby with fresh berries, and warmed Maple Syrup... or anything your heart desires.
Notes
You can also remove the cocoa to make a plain version, perfect for adding eggs and bacon or any of the above topping ideas.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
Stacy, omg. This dutch baby is everything. It’s so gorgeous! And anything chocolate for breakfast that can be prepped ahead is a total winner in my book!
Ahh, thanks Jenna! Hope you enjoy! 🙂