Dutch Baby Pancakes with Chocolate Hazelnut Cream by @bumblebria

Dutch Baby Pancakes with Chocolate Hazelnut Cream by @bumblebria

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Recipe by Admin Course: Baked, Friends of Instagram, Healthy, Skillet
Servings

1

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

kcal

Ingredients

  • I USED TWO 6″ CAST IRON SKILLETS, BUT YOU COULD ALSO USE ONE 10-12″ CAST IRON SKILLET.
  • BATTER
  • 3 eggs

  • cup 1/2 cup flour

  • cup 1/2 cup milk

  • tablespoons 1 1/2 tablespoons sugar

  • teaspoon 1 teaspoon vanilla extract

  • FOR THE PAN
  • tablespoons 4 tablespoons butter

  • TOPPINGS
  • cup 1 cup heavy cream

  • cup 1/2 cup nutella or other chocolate hazelnut spread

  • cup 1/2 cup roasted hazelnuts

  • fresh strawberries

INSTRUCTIONS

  • CHOCOLATE HAZELNUT WHIPPED CREAM
  • Using an electric mixer with a whisk attachment, beat the heavy cream until it thickens to a thick, fluffy consistency.
  • Add the hazelnut chocolate spread to your whipped cream. Use a rubber spatula to gently fold the chocolate hazelnut spread into your whipped cream until it’s mostly incorporated with a marbled appearance.
  • Keep chilled in fridge until ready to use.
  • PANCAKES
  • Preheat oven to 425°.
  • Using a blender, electric mixer, or by hand mix all the batter ingredients until smooth.
  • Put butter into your pans. Put all 4 tablespoons if using one large pan, and divide evenly if using two small pans.
  • Put cast irons in the oven until the butter melts completely. You may want to use a baking sheet under the pans to catch any butter drips.
  • Pull cast irons out of oven and pour batter directly into them.
  • Put batter filled pans back into the oven and cook for 15-20 minutes until pancakes are puffy and golden brown.
  • ASSEMBLING
  • Top pancakes with chocolate hazelnut whipped cream, toasted hazelnuts and fresh strawberries. Enjoy while still warm.

Notes

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