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Monday, March 4, 2019

mini chocolate raspberry dutch babies

it's been a long time since we've made a dutch baby for breakfast (here and here).  we're pancake lovers, and that includes puffed pancakes baked in the oven.  one of our favorite local restaurants makes crazy flavors of cast-iron skillet dutch babies.  i saw on facebook that they were advertising a raspberry dutch baby with chocolate chips for valentine's day, and it inspired me to make my own version.

we used our mini cast-iron skillets which made cute little individual portions.  dutch babies are so easy because you mix all of the ingredients together, pour the batter into the hot skillets, and then let the oven do all of the work. 

we enjoyed ours with a dollop of vanilla yogurt on top along with some warm maple syrup!

mini chocolate raspberry dutch babies
prep time: 5 minutes
baking time: 20-25 minutes
yields: 4 servings

1 tablespoon salted butter, divided
4 eggs
1 cup almond milk
1 teaspoon pure vanilla extract
2 tablespoons granulated sugar
1 cup all-purpose flour
2 tablespoons cocoa powder
1 cup raspberries

preheat your oven to 425 degrees F.  divide the butter between 4 mini cast-iron skillets and place the skillets in the oven while it preheats to melt the butter.  meanwhile, beat the eggs with an electric hand mixer on medium-high speed for 3 minutes.  mix in the milk and vanilla.  beat in the sugar, flour, and cocoa powder until completely combined.

remove the skillets from the oven and swirl the butter around to evenly coat the inside of the skillet.  divide the batter between the skillets.  place the raspberries in the batter and bake for 20-25 minutes until puffed and cooked throughout.

serve warm with yogurt and/or maple syrup.

love, laurie

1 comment:

ma pa camlet said...

Looks delicious. Chocolate raspberry in one of our favorite combinations.