Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
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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.

Lorrie Hulston Corvin
Recipe by Cooking Light January 2004

Gallery

Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • 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.

Nutrition Facts

326 calories; calories from fat 28%; fat 10g; saturated fat 5.7g; mono fat 2.9g; poly fat 0.6g; protein 5.3g; carbohydrates 47.8g; fiber 2.5g; cholesterol 83mg; iron 1.3mg; sodium 175mg; calcium 55mg.
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