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spiced chocolate dutch baby pancake with caramelised bananas and peanut butter

Spiced Chocolate Dutch Baby Pancake With Caramelised Bananas & Peanut Butter Drizzle

Serves 4 sensibly, 2 ostentatiously
Author Domestic Gothess

Ingredients

Pancake

  • 180 ml (3/4 cup) milk
  • 4 large eggs
  • 80 g (2/3 cup) plain flour
  • 30 g (3 tbsp) cocoa powder
  • 30 g (2 tbsp + 1 tsp) sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 30 g 2 tbsp butter

Caramelised Bananas

  • 2 large ripe bananas, peeled and sliced
  • 55 g (1/4 cup + 1 tsp) caster (superfine) sugar
  • 2 tbsp water
  • 15 g (1 tbsp) butter

Peanut Butter Drizzle

  • 2 tbsp peanut butter
  • 2 tbsp of milk
  • 2 tbsp icing powdered sugar, sifted
  • Icing sugar and cinnamon to serve

Instructions

  1. Heat the oven to 220C/425F/gas mark 7. Place a 26cm/10in cast iron skillet (or pie dish/cake tin) in the oven to heat up.
  2. Put the milk, eggs, flour, cocoa powder, sugar, vanilla extract, salt and spices in a blender and blend until smooth.
  3. Add the butter to the hot skillet, return to the oven until the butter is melted and sizzling.
  4. Pour the batter into the skillet and bake for 20-25 minutes until puffed up and darkened around the edges.
  5. Whisk together the peanut butter, milk and icing sugar until it is smooth and thin enough to drizzle; set aside.
  6. minutes before the pancake is done, prepare the bananas. Place the sugar and water in a medium frying pan or saucepan (make sure it doesn't have a dark coloured bottom or you will struggle to tell when the caramel is ready).
  7. Heat, swirling the pan occasionally (don't stir) until the sugar has melted and turned a caramel colour.
  8. Remove from the heat and immediately add the bananas, stir to coat them in the caramel then add the butter. Return the pan to a low heat and cook for a couple of minutes, occasionally giving it a gentle stir, until the butter has melted and the bananas are heated through.
  9. Top the cooked pancake with the bananas and drizzle over the peanut butter, sprinkle with icing sugar and a pinch of cinnamon to serve.