A single-serving, chocolate Dutch baby pancake that’s also butter-free and refined sugar-free.
Happy Star Wars Day! May the Fourth be with you.
Believe it or not, I have been thinking about the fourth of May for weeks (a lot more than the much more celebrated fifth of May). How on earth was I going to make a breakfast related to Star Wars!?
Cookie dough Death Stars? Not really breakfast. A frittata with Darth Vader’s face on it? Too hard to pull off (although I was considering that one for a while…).
After having no luck putting Darth Vader’s face on anything, I decided to go for a more subtle reference. ‘Darth Vader’ is made up of two parts:
Darth = Dark
Vader = Dutch word for ‘father’
So, dark chocolate dutch baby = Star Wars breakfast? Close enough for me.
Now if I were to be silly enough to point out that a Dutch baby pancake is actually an American invention that closely resembles Finnish pancakes, then my Star Wars logic would look like gibberish. But surely I wouldn’t be silly enough to do that.
(For what it’s worth, there are actual Dutch pancakes. I’m aware of at least one – poffertjes – and I imagine there are other types as well).
Strictly speaking, there’s no dark chocolate in this recipe (wow, I feel like my logic is unraveling on a nail before my eyes). I considered adding dark chocolate chips, but was worried they’d either sink to the bottom or prevent the pancake from puffing up. Or both.
However, there’s plenty of cocoa powder and – like dark chocolate – the pancake isn’t overly sweet. If you’d like to add some melted dark chocolate to the batter, then I imagine that would be out-of-this-world.
Also, straight out of the oven, this pancake looks a bit like a Death Star. See?
If you’ve never tasted a Dutch baby pancake before, please note that it’s a little eggier than your standard pancake (or flapjack, griddle cake, hotcake… you know what I mean). It’s like a cross between a pancake and a soufflé.
For this recipe, it doesn’t really matter what type of milk and yogurt you use. That being said, plain or natural yogurt gives the pancake more of a buttermilk flavor, which I like. And full-fat yogurt (or at least 2%) is always preferred. Oddly enough, I used plain goat’s yogurt and almond milk.
To make this more ‘Dutch’, you could probably use Dutch-processed cocoa powder since there’s no baking soda/powder in this recipe. However, I haven’t tested this because Dutch cocoa powder is expensive!
So, how do you eat this Dutch baby? Use the forks, Luke.
(Kidding. Use a spoon, man).
Happy Star Wars Day!
Dark Chocolate Dutch Baby for One
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Prep time
25 mins
Cook time
25 mins
Total time
50 mins
A chocolate Dutch Baby pancake that's just for one. This pancake is very easy to make, and it doesn't contain any butter or refined sugar.
Recipe type: Pancakes
Serves: 1
Ingredients
1 egg
¼ cup milk
2 tablespoons yogurt
1 tablespoon maple syrup
½ teaspoon vanilla extract
Pinch of salt
¼ cup all-purpose or 00 flour
1 tablespoon cocoa powder
Maple syrup or chocolate sauce, to serve
Instructions
In a small or medium-sized bowl, whisk the egg with a fork. Whisk in the milk, yogurt, maple syrup, vanilla extract and salt.
Sift in the flour and cocoa powder. Mix until just combined. If the batter is lumpy, use a fork to whisk it until smooth. Let the batter rest for 15 - 20 minutes.
While the batter is resting, preheat the oven to 400°F (200°C). Grease a ramekin very well.
Pour the batter into the prepared ramekin. Bake for 18 - 22 minutes, or until the pancake has puffed up and the top is dry.
Serve with maple syrup or chocolate sauce. Enjoy!
Notes
Other serving suggestions
Dark chocolate chips, berries, ice cream, bananas - really anything you'd like!
Maple syrup
I have reduced the maple syrup to ½ tablespoon with good results (it's obviously not as sweet, but has more of a bittersweet chocolate taste).
Milk and yogurt
Any type of milk (dairy, almond, etc.) is fine. Plain/natural yogurt provides a slight buttermilk taste, but feel free to use vanilla or other mildly flavored yogurt.
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