Chocolate Chip Dutch Baby

Becky Luigart-Stayner; Jan Gautro

A Dutch baby is a puffy, baked pancake. A preheated cast-iron skillet enables the batter to start cooking immediately and causes it to puff. Cook the bananas while the Dutch baby is in the oven, so they'll be done at the same time.

Yield: 6 servings (serving size: 1 dutch baby wedge, 2 banana pieces, and about 1 1/2 tablespoons whipped topping)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 28%
  • Fat: 10g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.3g
  • Carbohydrate: 47.8g
  • Fiber: 2.5g
  • Cholesterol: 83mg
  • Iron: 1.3mg
  • Sodium: 175mg
  • Calcium: 55mg

Ingredients

  • 3/4 cup 2% reduced-fat milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 tablespoons butter, divided
  • 1/3 cup semisweet chocolate chips
  • 3 large firm bananas, halved lengthwise
  • 1/2 cup coffee-flavored liqueur (Kahlúa)
  • 1/2 cup frozen reduced-calorie whipped topping, thawed

Preparation

  1. Preheat oven to 450°.
  2. Place a 9-inch cast-iron skillet in a 450° oven for 15 minutes. Combine first 5 ingredients, stirring with a whisk until smooth. Melt 1 tablespoon butter in preheated pan until browned, swirling to evenly coat pan. Add batter; sprinkle evenly with chocolate chips. Bake at 450° for 10 minutes or until puffed and browned.
  3. Cut banana halves in half crosswise. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add bananas; cook 2 minutes on each side or until browned. Add liqueur; simmer 1 minute. Serve with Dutch baby; top with whipped topping.
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