<p>You know how you sometimes want to make a heavenly good breakfast, the one you remember for days and crave on all your weekends or days off. Well, this is it for us. Dutch pancakes with a delicate banana split filling. Fresh bananas, hazelnuts and melted chocolate create a beautiful texture on its own. But when you add a soft, airy dutch pancake you get a light, heavenly good dish. The best thing about this pancake is that it is made completely without sugar so the "complexity" of the pancake is completely your choice, based on your likes and diet choices. How awesome is that? You have to give it a try. It's made in a simple skillet in an oven under 30 minutes and it is going to impress your loved ones for sure!</p>
Preheat the oven to 230 °C / 445 °F. Set a skillet / heavy bottom pan over medium-high heat, add the butter and let it melt completely. Set aside and cool it to room temperature.
Combine the batter
Beat the eggs in a medium bowl. Add the milk, all-purpose flour and a pinch of sea salt. Whisk well. Mix in the cooled butter until you get a nice batter. Pour the batter back into the skillet. Using a paper towel, lightly spread the remains of the melted butter around the pan to coat it. Bake for 15 minutes at 230 °C / 445 °F, then lower the heat to 175 °C / 350 °F for 5 minutes.
These pancakes rise for about 10 cm / 4 inches and they form a bowl shape, but they will start to collapse, once they are baked and out of the oven.
Serve immediately. Sprinkle with icing sugar, peel and chop the bananas. Add them to the center of the dutch pancake. Sprinkle with chopped hazelnuts and add a generous amount of melted dark chocolate. Bon appetite.