German Chocolate Pancakes
Chocolate German pancakes, or chocolate Butch babies, are a unique twist on the classic German pancakes recipe. Add toppings like chocolate sauce or powdered sugar to complete this breakfast dish.
Servings: 6
Equipment
- 1 blender or hand mixer
- 2 9-inch pie dishes
- 1 Basting brush
Ingredients
- 3 Eggs, room temperature
- 1/2 Cup Milk (whole or 2% preferred)
- 1/2 Cup All-purpose flour
- 2 Tbl. Unsweetened Cocoa
- 1 Tbl. Granulated sugar
- 1 Tsp Nutmeg
- 2 Tbl. Butter
Instructions
- Preheat the oven to 400 degrees.
- In a blender or with a hand mixer, combine all the ingredients except the butter until the batter is a bit frothy, about 2 minutes on high speed. You may have to stop and scrape some of the flour from the sides of the blender, if you are using that method.
- Place 1 Tablespoon of butter in each pie pan. When the oven reaches 400 degrees, place the pans in the oven until the butter is melted, about 2 minutes. Then, remove the pans from the oven and brush the bottom of the sides of the pan.
- Add one half of the batter to each pan, then quickly return to the oven. Cook for about 18 minutes at 400 degrees, Then, reduce the heat and cook another 4 to five minutes. Don't open the oven as the chocolate German pancakes are cooking.
- Remove both German chocolate pancakes from the oven. You may notice they have puffed up a bit, which is normal. They will deflate shortly after you remove them from the oven.
- Slice the German chocolate pancakes as you would a pie. Add optional toppings such as butter, powered sugar, chocolate sauce, or maple syrup.
