I’ve never been much of a Valentine’s Day kinda girl, but something about this breakfast makes me think that I can be easily converted: Salted dark chocolate sauce, drizzled over an easy-to-prepare dutch oven pancake.
Who can resist a holiday devoted to eating chocolate, guilt free? I don’t know which part I like better: How amazingly easy it is to throw it together (making it a great thing to hint hint at if you’re hoping for breakfast in bed) or how rich and creamy it is. I originally found this dutch baby recipe at Nourishing Minimalism and my daughter and I made it together. It was so simple to assemble and the girls ate it right up. But with Valentine’s Day right around we corner we thought it needed something a little more decadent.
Ghirardelli bittersweet chocolate was a nice addition because it made it sweet without being too sweet, and the touch of salt and vanilla just made it heavenly. It’s easy to melt, making the sauce a breeze to whip up. Plus the chocolate chips are super big, so when you bake those into the pancake they melt right into it.
Okay, enough teasing! Let’s get right to the recipe:
- 6 eggs
- 1 cup milk
- 1 cup flour
- 1 teaspoon vanilla
- ¼ cup bittersweet Ghirardelli chocolate chips
- 1 cup bittersweet Ghirardelli chocolate chips
- 2 tablespoons butter
- 4 tablespoons cream
- Pinch of coarsely ground sea salt
- Put butter in a large cast iron frying pan (or a metal 9 x 13 pan), place in oven and preheat to 425 degrees F.
- Meanwhile, whisk eggs thoroughly. Blend in flour, vanilla and milk until well mixed.
- When oven is preheated, pour batter into hot buttered pan. Sprinkle with ¼ cup chocolate chips. Bake for 25 minutes.
- Remove from the oven when it is brown and poofy.
- In a double broiler, combine ingredients until smooth and well incorporated.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own. You'll also enjoy...Google+