1 cup flour
2 tablespoons cocoa powder
1/4 cup sugar
1 teaspoon vanilla
3/4 – 1 teaspoon gel red food coloring
1 cup milk
2 tablespoons butter
your favorite vanilla Ice cream
your favorite chocolate sauce
Pre heat the oven to 400*
You can either prepare the batter in a blender, or with a bowl and a whisk. I tend to find that I get more rise with my Dutch baby if I hand whisk in a bowl.
Place the eggs in a bowl or mixer and whisk. Add the vanilla, gel food coloring, flour, cocoa powder, sugar and milk. Whisk or blend until combined. Do not over mix in the blender.
Heat up a 10 inch cast iron skillet on the stove top, melt the butter in the hot pan. Slowly pour the butch baby batter into the skillet. Let sit on the stove top a minute or two then remove to the hot oven. Bake in the oven until the pancake is puffed up on the sides and starts to brown, 20 – 25 minutes.
Bring out of the oven and let cool just a little bit, place a big scoop of vanilla ice cream in the center and give a good drizzle of chocolate sauce..
Try sprinkling some mini chocolate chips over the pancake batter before you put the skillet in the oven.
This can also be prepared in 3 -4 small skillets, reduce the baking time.
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