chocolate dutch baby with jam
One of my all-time favorite blogs, Smitten Kitchen, got this Dutch baby right. Us? Well, we do the jam thing.
Adapted from Smitten Kitchen.
2 tbsp. sugar
1/4 tsp. kosher salt
6 tbsp. flour
3 tbsp. unsweetened cocoa powder
1/2 cup whole milk
4 tbsp. unsalted butter
Cranberry Raspberry Sage Jam, to serve
Powdered sugar, agave and fresh cranberries, to garnish
1. Heat oven to 425°. Whisk eggs, sugar and salt in a medium bowl. Add flour and cocoa, whisking until as smooth as possible. Drizzle in milk while whisking.
2. Heat a 12” cast iron skillet on the stove over high heat. Add butter and melt, swirling the pan around so it covers the sides, too. Turn heat off and scrape batter into pan. Transfer skillet to oven and bake for 16 to 18 minutes, until pancake is billowy.
3. Remove from oven and dust generously with powdered sugar. Dollop on some jam and drizzle with agave syrup.