If you’re ever bored of pancakes for your weekend breakfast, try making these Chocolate Dutch Pancakes! You can dress them up just like you would dress your usual pancakes up.
They are the easiest thing to make and wash up after (just one bowl for all that mixing), but you will need a heavy bottomed cast iron pan to make them. One more reason to buy a cast iron pan?
This is my first time ever eating a dutch pancake and I kinda love it! I love the egginess and chocolatey goodness of the pancake, and the fact that you can share it with the whole family! It’s a wholesome breakfast, if you’re wondering. Anything with chocolate is.
I mean, there’s loads of chocolate in there and on top of it, what’s stopping you?
Recipe adapted from Smitten Kitchen
4 large eggs
25 grams sugar
1/4 teaspoon salt
50 grams all-purpose flour
15 grams unsweetened cocoa powder, sifted
1/2 cup milk
40 grams unsalted butter
Shaved dark chocolate (to finish)
1. Heat oven to 210 degrees C.
2. Whisk eggs, sugar and salt in a medium bowl.
3. Add flour and cocoa, whisking until mostly smooth
4. Drizzle in milk while whisking.
5. Heat a 12-inch ovenproof cast iron skillet on the stove over high heat.
6. Add butter and melt, tipping the pan around so it butters the sides too.
7. Take away the p and scrape batter into pan. Transfer skillet to oven and bake for 16 to 18 minutes, until pancake is billowy.
6. Remove from oven and grate chocolate over, as much as you want. Sprinkle some fruits and cut them nicely into quarters/ or just tear them apart because you just can’t wait.
The search for a recipe for fluffy soft pancakes is over!!! After trying many different pancake recipes, including one from Nigella Lawson, and failing, I was convinced that I could not make pancakes. Until I found this. I am more than pleased with this recipe I found on La Fuji Mama because they have reached the standard of Mcdonalds’ hotcakes. The bar which I have set myself because I love Mcdonalds’ hotcakes even though the batter is probably chemical laden.
The best part is that this recipe does not need any butter (except the butter on top). Talk about healthy. The ingredients are also found in my pantry which makes these pancakes easy to whip up at the last minute for breakfast or brunch. The catch though is that you have to let the batter rest for at least an hour for the gluten to relax so that you don’t end up with chewy pancakes!
A tip to getting perfectly browned pancakes is not to grease your griddle. Also, never turn your pancake twice. Only turn the pancake when bubbles appear on the surface, approx. after 1 minute. Most importantly, ensure that your pan is not too hot because no one wants a burnt uncooked pancake.
So here’s the idiot proof recipe for soft, fluffy pancakes. There’s no way you can go wrong with this!!!
200 ml milk
2 large eggs
1 tsp vanilla essence
200g plain flour
8g baking powder
1. Whisk milk, eggs and vanilla essence with an electric beater for 3 minutes, until foamy.
2. Mix flour, baking powder and sugar together.
3. Fold dry ingredients into wet ingredients. Do not over mix. It is okay to have lumps.
4. Let the batter rest for at least an hour in the fridge.
5. Heat pan.
6. Ladle batter onto the pan according to how big you want your pancake to be.
7. Flip when bubbles appear on surface of pancake.
8. Stack pancakes up after frying to keep them warm.