Chocolate Chip Dutch Baby Recipe
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.
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
Preheat oven to 450°.
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.
Posted in Iron Cookware Recipes
November 8th, 2014 at 1:31 pm
I make these a lot, they are so good! However I make them a little different.
YUMMIE!! We also call these German pancakes, not sure why??
November 9th, 2014 at 11:58 am
According to Sunset magazine,[2] Dutch babies were introduced in the first half of the 1900s at Manca’s Cafe, a family-run restaurant that was located in Seattle, Washington and that was owned by Victor Manca.[3] While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca’s daughters. In 1942, Manca’s Cafe owned the trademark for Dutch babies, although the cafe later closed in the 1950s.[citation needed]
The “Dutch” moniker refers to the group of German-American immigrants known as the Pennsylvania Dutch, where “Dutch” is a corruption of the German autonym deutsch