Chocolate Dutch Baby with Nutella
What is a Dutch Baby?
A Dutch baby, also known as a German pancake is a giant American popover. Dutch babies are baked in the oven unlike your typical pancakes. It also contains no leavening ingredients like baking powder. This means that it will deflate as soon as it’s removed from the oven. The texture is a crossover between a thin pancake and a crepe. They can be served savory or sweet and with any toppings/sauces that you prefer. This Chocolate Nutella Dutch Baby is so sweet and delicious I sometimes serve it as a dessert!
The idea for a Dutch baby most likely originated from the German Pfannkuchen. Dutch babies were introduced in the first half of the 1900s at Manca’s Cafe in Seattle. While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca’s daughters, where “Dutch” perhaps was her corruption of the German word deutsch. This dish was Originally served as three small German pancakes with powdered sugar and fresh squeezed lemon juice. This is where the “baby” part of the name was born. Eventually a full size serving, labeled the “Big Dutch Baby” gained popularity. This is the Dutch Baby we know today. The funniest thing about this is if you don’t know what a Dutch Baby is, the name won’t give anything away!
Sweet or Savory?
While my personal palette mostly prefers savory I wanted to create a “sweet” version of a Dutch baby that I hadn’t really seen before. The classic Dutch baby is usually served sweet with butter, lemon and syrup. I decided to change it with two of the best ingredients in the world, chocolate and its evolved form, the chocolate hazelnut spread Nutella.
I was inspired by the classic crepe combo of strawberry and Nutella. But I also wanted to see if I could make a “chocolate” pancake as well. It turned out rich, decadent and delicious. The only downside is because of the fat in the Nutella and the dryness of the cocoa powder this Dutch baby doesn’t rise as much as its savory counterpart. So it loses a little of its wow factor but no one in my house seems to mind too much. However, if you want to try my favorite savory version of the recipe it’s the:
Bacon Egg and Cheese Dutch Baby
Why should you try a Dutch Baby?
While I am from a German family and even grew up around a town of German immigrants, I didn’t have my first Dutch Baby till college. I went to a restaurant that was famous for them and laughed at the name for a bit. However, once I actually ate one I was an instant fan.
I started making them at home and was so surprised how easy it was to do. They use very few ingredients and it’s as simple as mixing them all together and pouring them in a hot, buttered cast iron pan. Put the pan in the oven and leave it to do its own thing. The result looks so decadent but with very little effort.
Chocolate Dutch Baby Step by Step:
Preheat the oven to 420 degrees F. Sift together the flour and cocoa powder.
In a blender, add the flour, cocoa powder, both sugars, salt, eggs, milk, Nutella and vanilla together. Blend for about 30 seconds on high, till the batter is completely smooth.
Once the oven is preheated, add the butter to the cast iron skillet and heat in the oven for 4 to 5 minutes. Swirl the butter to make sure it evenly distributed.
Pour the batter into the pan and bake in the oven for 15 – 20 minutes, until the pancake is set. Do not open the oven during this time. Because of the chocolate and Nutella, this pancake won’t rise as much as a regular Dutch baby.
Place your Nutella in a microwave safe bowl and heat for 15-20 seconds, to make it easier to work with. Drizzle over your pancake and serve with the sliced strawberries and powdered sugar, if desired.
Chocolate Dutch Baby with Nutella Video Tutorial
Chocolate Dutch Baby with Nutella
Equipment
- 1- Cast Iron Pan 9" inches
Ingredients
- 1/2 cup all-purpose flour
- 2 1/2 tablespoons cocoa powder
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon kosher salt
- 2 large eggs, room temperature
- 1/2 cup milk, room temperature
- 2 tablespoons Nutella, or other Hazelnut Spread
- 1 teaspoon Vanilla Extract
- 1 tablespoon butter, cut into small pieces
Garnishes:
- 1/4 cup Nutella, or other Hazelnut Spread
- 1/2 cup strawberries, thinly sliced
- powdered sugar, for dusting
Instructions
- Preheat the oven to 420 degrees F. Sift together the flour and cocoa powder.
- In a blender, add the flour, cocoa powder, both sugars, salt, eggs, milk, Nutella and vanilla together. Blend for about 30 seconds on high, till the batter is completely smooth.
- Once the oven is preheated, add the butter to the cast iron skillet and heat in the oven for 4 to 5 minutes. Swirl the butter to make sure it evenly distributed.
- Pour the batter into the pan and bake in the oven for 15 – 20 minutes, until the pancake is set. Do not open the oven during this time. Because of the chocolate and Nutella, this pancake won't rise as much as a regular Dutch baby.
- Place your Nutella in a microwave safe bowl and heat for 15-20 seconds, to make it easier to work with. Drizzle over your pancake and serve with the sliced strawberries and powdered sugar, if desired.