Description
Make individual, puffy chocolate Dutch Baby pancakes baked in ramekins or muffin tins for a quick, impressive breakfast or dessert.
Ingredients
Scale
- 2 large eggs
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon unsweetened cocoa powder
- Pinch of salt
- 2 tablespoons unsalted butter
- 1/4 cup mini chocolate chips
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Place two 6-ounce ramekins or four standard muffin cups on a baking sheet.
- Add 1/2 tablespoon of butter into each ramekin or 1 teaspoon into each muffin cup. Place the baking sheet in the oven while it preheats to melt the butter completely.
- In a medium bowl, whisk the eggs until slightly frothy. Whisk in the milk, flour, sugar, cocoa powder, and salt until the batter is smooth. Do not overmix.
- Carefully remove the hot baking sheet from the oven. Divide the melted butter evenly between the prepared dishes.
- Pour the batter over the melted butter in each ramekin or cup. Sprinkle the mini chocolate chips over the top of the batter.
- Bake for 15 to 20 minutes, or until the pancakes are puffed high and the edges are golden brown. Do not open the oven door during the first 12 minutes of baking.
- Remove from the oven. The pancakes will deflate quickly. Serve immediately.
Notes
- For extra puff, ensure your eggs and milk are at room temperature before mixing.
- You can dust the finished pancakes with powdered sugar or drizzle with chocolate sauce before serving.
- If using muffin tins, the baking time might be slightly shorter, around 12-15 minutes.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 large pancake
- Calories: 350
- Sugar: 10
- Sodium: 150
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 11
- Cholesterol: 150