Hot Chocolate Dutch Baby!

In case you're not familiar with a "Dutch Baby", it's basically an oven-cooked pancake. The batter ingredients are very similar to a pancake, and everything comes together in a blender or food processor. It really couldn't be simpler. I made this chocolate version for dessert, but Dutch babies can be served any time of day - breakfast, brunch, lunch, and of course, dessert. 

I topped my "baby" with sifted powdered sugar, chocolate syrup and mini marshmallows (the kind sold near the hot chocolate), but you can top yours with fresh fruit too -- berries and sliced bananas would be awesome! 

Hot Chocolate Dutch Baby

3 large eggs

3/4 cup milk

1/2 cup plus 1 tablespoon all-purpose flour

2 tablespoons unsweetened cocoa

2 tablespoons granulated sugar

1/2 teaspoon vanilla

PInch of salt

2 tablespoons unsalted butter

Toppings: 

Powdered sugar (sifted)

Chocolate syrup

Mini marshmallows

Preheat the oven to 425 degrees. 

In a blender or food processor, combine all the ingredients but the butter and toppings. Process until blended and foamy. 

Place the butter in an oven-proof skillet and place in the oven. Cook until the butter is melted (keep an eye on this, it only takes a minute or so). Swirl the butter around the bottom of the pan.  

Pour the batter into the pan and bake for 10 minutes, until the pancake is puffed up. 

Remove the pan from the oven and watch the pancake "deflate" into the perfect bowl for your toppings! 

Top with the chocolate syrup, powdered sugar and mini marshmallows, Cut into wedges and serve. 

Serves 4