Imagine a dessert-meets-breakfast experience that's part pancake, part soufflé, and entirely irresistible! This Chocolate Dutch Baby Pancake with Cherry Compote is not just a recipe—it's a culinary adventure that transforms ordinary morning meals into an extraordinary gastronomic delight. With its dramatic rise in the oven, rich chocolate flavor, and vibrant cherry sauce, this show-stopping dish will make you the breakfast hero in your household, guaranteed to draw everyone to the table with its incredible aroma and stunning presentation.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 eggs
- 1/4 cup sugar
- 1/4 tsp salt
- 1/4 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 cup cherries, pitted
- 1/4 cup sugar
- 1/4 cup water
- 1/2 tsp lemon juice
Instructions
- Preheat the oven to 425°F (218°C). Place a 10-inch cast-iron skillet or oven-safe pan in the oven while it preheats to ensure the pan gets very hot.
- In a blender, combine flour, milk, eggs, sugar, salt, cocoa powder, and vanilla extract. Blend until the mixture is smooth and completely combined, about 30-45 seconds.
- Carefully remove the hot skillet from the oven and add the unsalted butter, swirling to coat the entire pan as the butter melts and becomes foamy.
- Immediately pour the chocolate batter into the hot buttered skillet, ensuring an even distribution.
- Return the skillet to the oven and bake for 15-20 minutes, until the pancake is puffed and the edges are crispy and slightly risen.
- While the Dutch baby bakes, prepare the cherry compote. In a medium saucepan, combine pitted cherries, sugar, water, and lemon juice.
- Cook the cherry mixture over medium heat, stirring occasionally, until the cherries break down and the sauce thickens, approximately 10-12 minutes.
- Remove the chocolate Dutch baby from the oven. It will deflate slightly as it cools, which is normal.
- Serve the Dutch baby warm, directly from the skillet, topped with the warm cherry compote.
- Optional: Dust with powdered sugar or add a dollop of whipped cream for extra indulgence.
Tips
- Pan Temperature is Crucial: Preheating your cast-iron skillet is key to achieving that dramatic, puffy rise. A scorching hot pan ensures crispy edges and a spectacular lift.
- Blend, Don't Whisk: Using a blender creates a smoother batter with better aeration, which helps the Dutch baby rise more dramatically.
- Work Quickly: Once the batter hits the hot, buttered pan, immediately transfer to the oven to maintain high heat.
- Don't Open the Oven: Resist the temptation to peek while baking, as temperature fluctuations can prevent proper rising.
- Serve Immediately: A Dutch baby deflates quickly, so time your serving for maximum visual impact and texture.
- Experiment with Toppings: While cherry compote is divine, feel free to try other fruit compotes, chocolate sauce, or even a sprinkle of sea salt.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 7g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 120mg
