Chocolate Chip Dutch Baby With Coffee Bananas

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Breakfast on weekday mornings usually involves coffee on the run.  Since breakfast really is my favorite meal of the day I try to make something special for those weekend mornings when we are home and have the time to eat a leisurely meal.  Because it is the first meal of the day and I’m not fully functional until the first cup of coffee has kicked it, whatever I make needs to be relatively easy and quick; I don’t do multi bowl recipes first thing in the morning.

This dish, adapted from Cooking Light Magazine, is essentially a giant popover doctored up with chocolate chips and bananas. It reminds me of the German pancakes my mom used to make when I was growing up.  For a simpler presentation you can omit the chocolate chips and top the pancake with fresh berries once it comes out of the oven.  I’ve used strawberries, blueberries, and peaches when they are in season.  When fresh berries aren’t available, bananas work nicely with the addition of coffee liqueur kicking the dish up a notch.  Because it is breakfast, after all, I forgo the whipped cream but add it and this pancake could easily be served as dessert at the end of a dinner.

CHOCOLATE CHIP DUTCH BABY WITH COFFEE BANANAS

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 

1/2 cup mini semisweet chocolate chips

2 large firm bananas, sliced into coins

1/2 cup coffee-flavored liqueur (I like Lilly brand)

Whipped cream (if desired)

  • 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 into coins. 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 cream if desired.
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