Mama's In The Kitchen

Chocolate Chip Dutch Baby

CL Notes: 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.

My Notes: I subbed OJ for the Kahlua and added 1 tsp of rum flavoring. I also added a can of mandarin oranges (drained) to the bananas which I cut into coins. Very yummy and great for Sunday breakfast. Would also work for dessert.

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.

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

CALORIES 326 (28% from fat); FAT 10g (sat 5.7g,mono 2.9g,poly 0.6g); PROTEIN 5.3g; CHOLESTEROL 83mg; CALCIUM 55mg; SODIUM 175mg; FIBER 2.5g; IRON 1.3mg; CARBOHYDRATE 47.8g Cooking Light, JANUARY 2004