Chocolate Chip Dutch Baby
This Chocolate Chip Dutch Baby is light and fluffy topped with Nutella and fresh strawberries. Perfect for breakfast or dessert!
Servings 4 servings per pancake
Ingredients
- For the Chocolate Chip Dutch Baby
- 3 eggs
- 1 cup all purpose flour
- 3/4 cup whole milk
- 3 tsp granulated sugar
- 1 tbsp unsalted butter
- 1 cup mini chocolate chips
Topping:
- 1/3 cup Nutella or chocolate spread
- 1 cup strawberries sliced
- Honey
- For the Classic Dutch Baby
- 4 eggs
- 1 1/4 cup all purpose flour
- 3/4 cup whole milk
- 4 tsp granulated sugar
- 1 tbsp unsalted butter
Topping:
- 1/2 cup vanilla bean yogurt or greek yogurt
- 1 cup raspberries
- Honey
- Mint leaves
Instructions
- For the Chocolate Chip Dutch Baby
- Preheat the oven to 425F. Place 1 tbsp butter in a 10-inch ceramic non-stick pan or baking dish, and melt in the oven. Do not burn.
- Combine all the ingredients and whisk until fully incorporated. Fold in the mini chocolate chips
- Transfer the batter onto pan and cook for 22-25 minutes, until golden.
- Remove from oven and serve with Nutella, strawberries and drizzle honey on top.
- For the Classic Dutch Baby
- Preheat the oven to 425F. Place 1 tbsp butter in a 12-inch ceramic non-stick pan or baking dish, and melt in the oven. Do not burn.
- Combine all the ingredients and whisk until fully incorporated.
- Transfer the batter onto pan and cook for 25 minutes, until golden.
- Remove from oven and serve with yogurt, raspberries and honey.