Chocolate Dutch Baby {i.e. German Pancake!}

For 6 Servings, Chocolate Dutch Baby {i.e. German Pancake!} keeps the list centered on butter, eggs and milk. Set aside about 35 minutes.

• Yield 6 Servings
• Ready in 35 minutes
• Prep 15 minutes
• Cook 20 minutes

Ingredients

For the pan

• 2 tablespoons butter

For the batter

• 6 large eggs
• 1 cup milk , I use 2%
• ½ teaspoon vanilla extract
• ¾ cup ( 107 g ) all-purpose flour
• ¼ cup + 1 tablespoon , (35 g) natural, unsweetened cocoa or Dutch-process cocoa powder
• 2 tablespoons granulated sugar
• ¼ teaspoon salt

For the Toppings

• Sweetened , whipped cream
• Fresh fruit
• Maple syrup

Instructions

1. Preheat the oven to 400 degrees F. Put two tablespoons butter in a glass 9X13-inch baking dish and pop the pan in the oven while it preheats (if it's taking a while to mix up the batter, keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted).
2. Combine the eggs, milk and vanilla in a blender and process on low speed until smooth, 10-20 seconds. Add the flour, cocoa powder, sugar, and salt and blend until just combined; the batter should be smooth but take care not to overblend or the pancakes may turn out dense and cakey.
3. Take the preheated, buttered pan out of the oven and swirl the butter to coat the bottom of the pan. Pour the batter into the pan and immediately return to the oven. Bake for 20 minutes until the pancake is puffy and lightly browned on the bottom and edges.
4. Serve immediately with sweetened whipped cream, fresh fruit, a drizzle of maple syrup (or whatever else you want to throw on there).

Let the center settle before you cut it, or the slices will slump.