Chocolate pancake "Dutch Chip" with caramelized bananas

Recipe photo: "Dutch Chip" Chocolate Pancake with Caramelized Bananas Start your day with a treat! This original chocolate pancake is a variation of an American pastry called Dutch baby, which translates to "Dutch crumb." The pancake is baked in the oven with a thin dough on milk, rising strongly when exposed to high heat and then falling off. The result is exceptionally tender. It would be delicious if served with a filling of bananas fried in sugar syrup.  

Products (for 2 servings)

For the dough:

Eggs (category C0) - 3 pcs.

Milk - 125 ml

Wheat flour - 80 gr (0,5 cup 250 ml)

Sugar - 30-40 gr (2-3 tablespoons)

Cocoa powder - 18 gr

Salt - 1 pinch

Butter - 15 gr


For stuffing

Ripe bananas - 400 gr (2 pcs.)

Butter - 15 gr

Sugar - 20 gr

Water - 30 ml


For serving (as desired)

Powdered sugar - 1 tsp

Prepare the products according to the list.

It is best to take the eggs out of the refrigerator beforehand so that they warm up to room temperature.

Prepare the dough. Combine the eggs, sugar, salt and vanilla sugar in a deep bowl.

Through a fine sieve, whisk together the flour and cocoa. Pour in the milk.

Mix well so there are no lumps left. Allow the dough to stand for 10-15 minutes.

Turn on the oven to 220 degrees.

Prepare the pancake. Heat a cast-iron skillet (with a removable or metal handle) 24-25 cm in diameter over high heat. Add butter to the pan, melt and grease the bottom and sides of the pan.

(You can use a metal baking dish instead of a frying pan by preheating it in the oven.)

Pour the batter into the hot, oiled pan (or mold).

Bake the chocolate pancake in the oven at 220 degrees for about 12-15 minutes. The batter will rise while baking, but will settle slightly as it cools.

In the meantime, you can prepare the filling. In a frying pan, combine the butter, sugar and water. Heat the mixture over a low heat until the butter and sugar are melted.

Peel and slice the bananas into thick slices and add to the pan.

Increase the heat to medium or just below medium and, stirring, fry the bananas for about 4-6 minutes. During this time, the mixture of oil, water and sugar will thicken to a golden syrup and the banana slices will brown. Turn off the heat and set the filling aside for a while.

Cut the finished pancake into portioned slices. I divide the pancake into two portions by cutting in half.

Spread the filling on each portion of the pancake and pour the syrup over it. If the syrup has already had time to solidify a little, warm over low heat so that it becomes liquid.

Sprinkle with powdered sugar, if desired.

Very delicious, tender and flavorful chocolate pancake with caramelized bananas will turn an ordinary breakfast into a real holiday!

Bon appetit