Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
To bake
To serve
Utensils
One ovenproof dish (holding approx. 1 ½ l)
How it's done
Batter
Beat the eggs and milk using the whisk on a mixer for approx. 5 mins. until the mixture is pale and foamy. Combine the flour, chocolate powder, baking powder and salt, mix in, continue to beat for approx. 5 mins.
To bake
Preheat the oven to 220°C. Place the skillet in the centre of the cold oven. Preheat the oven to 220°C. Carefully remove the skillet, add the butter, melt, spread a little. Add the batter. Bake the Dutch baby pancake in the oven for approx. 20 mins. Remove, allow to cool slightly.
To serve
Top with single cream, banana, granola and agave syrup.
| Tip: | Serve with raspberries and strawberries instead of banana. |
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