Chocolate Graham Dutch Babies - VTC

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jeudi 28 septembre 2017

Chocolate Graham Dutch Babies




Everyone is impressed when presented with this gorgeous, bubbly pancake. Prepared in the oven, it’s a joy just to watch the batter bake and rise to unusual heights. Be sure to add the marshmallows quickly to avoid the rapid deflating!
Yields: 4–6 servings



INGREDIENTS

  • 3 tablespoons cold butter
  • 5 whole eggs
  • 12 cup milk
  • 12 cup whipping cream
  • 12 cup all-purpose flour
  • 14 cup cocoa powder
  • 14 cup finely crushed graham crackers
  • 13 cup granulated sugar
  • 14 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • Large Homemade Marshmallows
  1. Preheat the oven to 425°F. Place the butter in a large cast-iron skillet. Place the skillet in the oven while it’s preheating. Do not let the butter burn.
  2. Place the eggs, milk, cream, flour, cocoa powder, graham crackers, sugar, and salt in a blender and blend on high for 30 seconds.Turn down to medium speed and slowly add the melted butter.
  3. Remove the cast-iron skillet from the oven and pour in the batter. Bake for 25–28 minutes or until the edges rise up and are lightly browned.
  4. Cover the center of the pancake with marshmallows and return to the oven to quickly toast. Serve hot, with Homemade Chocolate Syrup, if desired. 

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