The best and easiest way to make weekend pancakes!
Author:Joy the Baker
Total Time:28 minutes
4 large eggs
1 tablespoon brown sugar
1/4 teaspoon kosher salt
1/2 cup all-purpose flour
1/8 teaspoon baking soda
Pinch of ground cinnamon
1/2 cup whole milk
Splash of vanilla extract
3 tablespoons unsalted butter
For the Topping:
1/3 cup mini chocolate chips
3 tablespoons lightly packed light brown sugar
Pinch of kosher salt
A pat of butter for serving
Place a rack in the upper third of the oven and preheat oven to 425 degrees.
In a medium bowl whisk together eggs, sugar and salt. Whisk super well to aerate and fluff the eggs. You’ll see some air bubbles in the mixture after 2-3 minutes of whisking.
Whisk in the flour, baking soda, and cinnamon.
Stream in the milk and vanilla extract and whisk to combine. Allow the mixture to rest while you prepare the pan.
If using a 12-inch ovenproof skillet, heat it on the stovetop over high heat. Melt butter in the skillet, swirling it up the sides a bit and remove from the heat.
Pour the batter into the prepared skillet.
Place in the oven and allow to bake until puffed and golden around the edges, 16-18 minutes.
While the Dutch baby bakes, in a small bowl toss together chocolate chips, brown sugar, and salt.
Remove the Dutch baby from the oven and immediately sprinkle with the chocolate sugar mixture. Add a pat of butter. Allow the chocolate and butter to melt while the Dutch baby cools a bit. Slice and enjoy warm with coffee.