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.
It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
I love breakfast foods and breakfast for dinner is a favorite meal in our house. Breakfast foods like these pancakes are often easy and quick to make; after all when you need to start cooking them before the first cup of coffee, it is important that they aren’t too complicated. Because pancakes are so simple to make they make the perfect dish for an end of the week dinner. Serve these pancakes with warm maple syrup (real of course) and fresh fruit or even juice and you have a dinner in minutes. Add a side of bacon or sausage and it is even better.
BUTTERMILK CORN PANCAKES
1 1/2 cups all-purpose flour
1/2 cup fine cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
3 tablespoons melted butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup fresh or canned sweet corn kernels
- Generously grease a griddle and preheat to high heat.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- In a separate bowl, lightly beat the egg. Add the buttermilk, melted butter, brown sugar, and vanilla extract.
- Make a well in the flour mixture and pour in the egg and buttermilk mixture.
- Using a rubber spatula, stir until just combined.
- Add corn kernels and stir until evenly distributed. Do not over mix. Some lumps will remain.
- Using a ladle pour a scant 1/4 cup of batter onto the hot griddle.
- Cook until bubbles form on top of the pancakes and they begin to look dry, approximately 2-3 minutes. Flip and cook an additional 1-2 minutes.
Yields: 16 4″ pancakes