Indulge in the Best Chocolate-Cherry Browned Butter German Pancake (Dutch Baby) Recipe
Imagine waking up to the irresistible aroma of a freshly baked pancake, but not just any pancake. Picture a magnificent, golden-edged puff, emerging majestically from the oven, ready to be adorned with a luxurious, silky cherry and chocolate compote, all crowned with a delicate sprinkle of toasted coconut flakes. This isn’t a dream; it’s the reality of this incredible Chocolate-Cherry Browned Butter German Pancake, also affectionately known as a Dutch Baby Pancake. This culinary masterpiece is inspired by the iconic “Cherry Ripe” flavor combination, bringing together the perfect trio of rich chocolate, tart cherries, and fragrant coconut for an unforgettable breakfast or dessert experience.
The Happy Accident: Discovering the Magic of Browned Butter
The journey to this extraordinary pancake began, as many great culinary discoveries do, with a happy accident. While preheating my cast iron skillet in the oven – a crucial step for achieving that signature puff in a German pancake – I allowed the butter to melt and brown just a touch longer than usual. What seemed like a momentary lapse in attention turned out to be a really, really good mistake. A deeply nutty, caramel-like aroma soon filled the kitchen, a scent far more complex and inviting than that of plain melted butter. This serendipitous discovery transformed the German Pancake, elevating its flavor profile from simply delicious to utterly sublime. Browned butter, or ‘beurre noisette,’ adds an incredible depth and warmth that perfectly complements the sweet and tart toppings, making every single bite a revelation. Trust me, once you try a browned butter German pancake, you’ll never go back!
Effortless Elegance: The Beauty of the Dutch Baby Pancake
What beats standing over a hot stove all morning, endlessly flipping individual pancakes while dealing with a chorus of hungry cries? Making one glorious, big-ass pancake, of course! This German pancake recipe is a revelation for busy mornings and relaxed brunches alike. The batter comes together incredibly fast – less than 3 minutes in a blender. You simply pour the smooth batter into a steaming hot cast iron skillet, already sizzling with that beautiful browned butter, and then pop it into the oven. The magic unfolds before your eyes as it puffs up dramatically, reaching glorious heights and developing golden, crispy edges. It’s a fuss-free solution for feeding a hungry crowd (or just yourself!) with minimal effort and maximum visual impact.
Celebrating Cherry Season with a Decadent Compote
When fresh cherries go on sale, there’s no other choice than to buy as many as you can! For those of us experiencing winter hibernation down here in Australia, hoarding these ruby red gems feels like holding onto a little bit of summer. Who knows how long it will take to see them again? So, with an abundance of these gorgeous cherries by my side, I had to do something truly special with them. The answer? A luscious, homemade cherry compote, elevated further with the addition of rich chocolate.
This exquisite Cherry-Chocolate Compote is made by simmering pitted cherries with a touch of water, sugar, and Cointreau (or your preferred citrus juice for a non-alcoholic twist) until a sweet, vibrant syrup forms and the cherries soften beautifully. Then, pieces of dark or semi-sweet chocolate are introduced, melting slowly into the warm cherry syrup, creating a rich, glossy, and undeniably decadent sauce. The combination of tart cherries and bittersweet chocolate is simply divine – a match made in culinary heaven that truly elevates this pancake.
The Final Touch: Toasted Coconut Flakes
To truly embrace and maintain the “Cherry Ripe” inspiration, a generous sprinkle of toasted coconut flakes is essential. The delicate crunch and tropical sweetness of the coconut provide a delightful textural contrast and a final layer of flavor that ties the entire dish together. The lightly browned coconut adds an aromatic, nutty note that complements both the rich chocolate and the juicy cherries, making this German pancake an even more complex and satisfying treat. It’s a symphony of flavors and textures – the fluffy, slightly chewy pancake, the silky, warm compote, and the crunchy, sweet coconut – all harmonizing beautifully for an unforgettable experience.
Cherries always make me feel like I’m holding on to summer for just a little bit longer. I was so happy to see them – plump, ripe, and incredibly juicy. And what’s better than putting them on Buttermilk Pancakes? Putting them on this show-stopping, oven-baked German pancake!
The Versatility of Skillet Baking
This recipe is right up there with all the other beloved skillet recipes on this site, like the Cheesecake Stuffed Chocolate Chip Skillet Cookie and the delicious Chocolate Chip Skillet Brookie. My cast iron skillet is just as indispensable to me as my love for breakfast. No, scrap that – my love for dessert for breakfast! The even heat distribution and rustic charm of a cast iron pan ensure a beautifully golden and slightly crisp exterior, while keeping the interior wonderfully soft and custardy. It’s the perfect vessel for this show-stopping pancake, making it a reliable choice for any meal.
Tips for a Perfect German Pancake
- Preheat Power: Always ensure your cast iron skillet is piping hot before adding the batter. This is the secret to achieving that impressive puff. Don’t rush this step!
- Browned Butter Bliss: Take the time to properly brown the butter. The nutty aroma and deeper flavor it imparts are truly worth the extra minute.
- Smooth Batter: A blender is your best friend here. Blend the flour, milk, sugar, and salt until absolutely smooth to avoid any lumps, then quickly incorporate the eggs. Overmixing after eggs are added can sometimes make it less puffy, but a quick blend for smoothness is fine.
- Don’t Peek! Resist the urge to open the oven door during baking. This can cause the pancake to deflate prematurely.
- Cherry Choices: While fresh, pitted cherries are ideal when in season, frozen pitted cherries can also work beautifully for the compote. Just adjust the simmering time slightly as they might release more liquid.
- Flavor Boosts: A splash of vanilla extract in the pancake batter enhances its inherent sweetness. For the compote, feel free to experiment with other liqueurs like Kirsch or Grand Marnier, or simply stick to fresh squeezed lemon or orange juice for a bright, fresh flavor.
Serving Suggestions & Variations
This Chocolate-Cherry Browned Butter German Pancake is a versatile treat. Beyond the recommended dusting of confectioners’ sugar, a dollop of fresh cream or Greek yogurt, and toasted coconut flakes, here are a few more ideas:
- Ice Cream Indulgence: A scoop of vanilla bean ice cream melting over the warm pancake and compote is pure heaven.
- Nutty Crunch: Add a sprinkle of chopped toasted almonds or pecans along with the coconut for extra texture.
- Citrus Zest: A little orange or lemon zest grated over the top before serving can brighten the flavors beautifully.
- Maple Syrup Drizzle: For those who love classic pancake toppings, a light drizzle of high-quality maple syrup adds another layer of sweetness.
MORE SWEET TREATS:
Single Serve Jumbo Chocolate Chip Cookie (Low Carb)
Chocolate Chip Cookie Dough Filled Easter Eggs
Banana Blondies
Banoffee French Toast
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Chocolate-Cherry Browned Butter German Pancake
Ingredients
Pancake:
- 3 tablespoons reduced fat butter , divided
- 1/2 cup plain/all purpose flour
- 1/2 cup reduced fat milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
Cherry Compote:
- 2 cups pitted and stemmed cherries
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 2 tablespoons Cointreau adjust to your tastes, or substitute with fresh squeezed lemon or orange juice
- 1.5 oz dark/semi sweet chocolate roughly chopped
Additional:
- Icing/confectioners sugar
- Toasted coconut flakes
- Dollop cream or Greek yogurt to serve
Instructions
For The Pancake:
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Heat oven to 200°C | 400°F. Heat 2 tablespoons of the butter in a cast iron skillet (or oven proof non stick frying pan). Once butter has melted, transfer to the oven and allow to brown.
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Meanwhile, combine flour, milk, sugar, vanilla and salt in a magic bullet blender (or normal blender). Blend for a minute; stop and scrape down the sides to ensure no extra flour is sticking to the sides; and blend again until the mixture is lump free. Add the eggs and blend again until smooth. Set aside.
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Once butter has browned in the pan; remove pan with oven gloves; add the remaining tablespoon of butter to the pan and stir it through the browned butter to combine. Quickly pour the pancake batter into the hot skillet/pan. Return the pan to oven and bake until the pancake is puffed and golden (15-20 minutes). While the pancake is in the oven, prepare Cherry and Chocolate Compote.
For The Compote:
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Combine the Cherries, water, sugar and Cointreau (or juice) in a small saucepan. Bring to a gentle boil; reduce heat down to low and gently simmer until a syrup forms and the cherries soften (about 10 minutes). You may need to lift the saucepan over the heat a couple of times to prevent the liquid in the pan from over flowing. Add the pieces of chocolate and allow them to melt through the cherries.
To Serve:
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Dust with confectioners/icing sugar (optional); dollop some cream or yogurt of your choice over the pancake; spoon the compote over the cream; sprinkle with toasted coconut flakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
