We have been eagerly awaiting the time change and its resulting extra hour of sleep. To celebrate, I used the extra time to make a chocolate-coconut dutch baby for breakfast. I had some coconut milk leftover from the bostini cream pies, so I decided to take a risk and use that in place of regular milk (selfishly, I admit, so I’d have some of the latter available to drink). The coconut milk worked out beautifully, and I topped the finished wedges with a bit of toasted coconut to further highlight the flavor.
I’ve made dutch babies before, but I always seem to forget about taking photos until after I’ve pulled it from the oven, beautifully golden and inflated. By the time I run and grab it, of course the moment has passed. One of these days…
Chocolate Chip Coconut Dutch Baby
3/4 cup coconut milk (or 2% milk)
1/2 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
2 extra-large eggs
1 tablespoon butter
1/3 cup semisweet chocolate chips
Toasted coconut and confectioners’ sugar for garnish
Preheat oven to 450°. Place a 10-inch cast-iron skillet in a 450° oven for 15 minutes.
Combine first 5 ingredients, stirring with a whisk until smooth. Melt 1 tablespoon butter in preheated pan until browned, swirling to evenly coat pan. Add batter; sprinkle evenly with chocolate chips. Bake at 450° for 10 minutes or until puffed and browned. Serve slices of Dutch baby with a dusting of confectioners’ sugar and toasted coconut. You could also serve this with some fresh fruit or sauteed bananas.
Source: Adapted from Cooking Light.
Update 11/16/07: Aaah, that’s a better picture! Different recipe, equally yummy result. This was the Big Apple Pancake, made with a Jonagold apple, some cinnamon and nutmeg, and white whole wheat flour.