Dutch baby pancakes are eggy carb treats. They’re ridiculously simple to make for how dramatic and beautiful they appear once they emerge from the oven. The texture is like a popover, with a bit more chew than a traditional pancake. The centers are rich and eggy, and the outside bits crunchy and toasty. The perfect vehicle to fill with fresh fruit, jam, yogurt, and all other sorts of goodies.
I filled mine with chocolate hazelnut whipped cream, toasted hazelnuts, and fresh strawberries. Next time I make these I want to play with a savory version. Maybe adding in chives, cheese, and vegetables.
The real inspiration for making these were the adorable baby cast iron pans I had just received from Victoria Cookware. I wanted to make something vibrant and special to fill them for the first time. They’ve done a really awesome job of working with other bloggers and photographers. Go check out their instagram page to see what others have made using these cast irons.
Dutch Baby Pancakes
Makes two small pancakes, or one large pancake.
For the pan
4 tablespoons butter
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.
- 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.
- Top pancakes with chocolate hazelnut whipped cream, toasted hazelnuts and fresh strawberries. Enjoy while still warm.
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