Dutch Baby Pancakes with Chocolate Hazelnut Cream by @bumblebria
Course: Baked, Friends of Instagram, Healthy, SkilletServings
1
servingsPrep time
10
minutesCooking time
20
minutesCalorieskcal
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
- This recipe is brought to you by our friend and cast-iron lover @bumblebria. Check out her instagram here: @bumblebria and her full blog post here: Dutch Baby Pancakes with Chocolate Hazelnut Cream.
