Hello there! Happy Valentine's Day! <3
There are 2 BIG reasons this recipe rocks (aside from the fact that it's yummy):
It's healthy-ish (low sugar, whole wheat flour, low calorie)
SO quick and easy to make. I seriously whipped this baby (this dutch baby, to be specific...hehe) up in less than 5 minutes (+ baking time)
And it is SO versatile. Michael liked his with syrup. I liked mine with some whipped cream...and...well...at one point I may have put some toasted marshmallows and melted chocolate on top...#sorryimnotsorry.
Now...what is a dutch baby? Um...I believe it is a German pancake. But it's sort of like something between an American pancake and...a cake. Michael initially believed this to be more cake-like but, upon trying it, then realized that it may lean more pancake.
Hey, whatevs. It's chocolate either way.
Whole Wheat Chocolate Dutch Baby
From Prevention R.D.
Makes one 10 in. dutch baby (under 950 calories)
- 3/4 cup 2% milk
- 3 eggs
- 1/2 cup whole wheat pastry flour (or 1/4 whole wheat and 1/4 all purpose)
- 1/4 tsp. sea salt (or table or kosher salt)
- 1/2 tsp. vanilla extract
- 1/4 cup granulated (I used morena) sugar
- 1/4 cup unsweetened cocoa powder
- 2 tbsp. unsalted butter
- Optional-powdered sugar for dusting, fruit and/or whipped cream for garnish
- Place 10 inch cast iron skillet in the oven as it heats to 425 degrees (or prepare a pie dish by buttering with the 2 tbsp. butter.)
- In a large bowl combine the milk, eggs, flour, salt, vanilla, and sugar. Sift in the cocoa powder and then whisk it all together.
- Once the oven is hot, remove the skillet and add the 2 tbsp. butter, swirl around until melted and coating the pan. Then, pour in the batter. Place in the oven.
- Bake 15-20 minutes, until the edges have puffed and the middle is set. Remove from oven and cool for 5 minutes.
- Garnish and serve as desired (I placed a plate on the skillet and inverted it, to transfer it)