Breakfast > American Breakfast > Pancake > Dutch Baby Pancakes

Dutch Baby with Bananas and Chocolate Chips Recipe

Ingredients with Measurements:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 banana, sliced
- 1/4 cup chocolate chips

Special equipment needed:
- 10-inch cast iron skillet or oven-safe non-stick skillet
- Blender or whisk

Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a blender or mixing bowl, combine the eggs, flour, milk, sugar, vanilla extract, and salt. Blend or whisk until smooth.
3. Melt the butter in the skillet over medium-high heat. Once melted, add the sliced banana and cook for 1-2 minutes until slightly softened.
4. Pour the batter over the bananas and sprinkle with chocolate chips.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the Dutch baby is puffed and golden brown.
6. Remove from the oven and let cool for a few minutes before slicing and serving.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat the oven to 425°F.
Serving size:
Serves 2-4 people.

Nutritional information:
Calories per serving: 330
Total fat: 16g
Saturated fat: 9g
Cholesterol: 170mg
Sodium: 250mg
Total carbohydrates: 38g
Dietary fiber: 2g
Sugar: 20g
Protein: 9g

Substitutions for ingredients:
- Instead of bananas, you can use other fruits such as berries, peaches, or apples.
- Instead of chocolate chips, you can use chopped nuts or dried fruit.

Variations:
- Add a pinch of cinnamon or nutmeg to the batter for extra flavor.
- Top with whipped cream or powdered sugar before serving.
- Make a savory version by omitting the sugar and vanilla extract and adding herbs, cheese, and vegetables to the batter.

Tips and tricks:
- Make sure the skillet is hot before adding the butter and bananas.
- Use a blender or whisk to ensure the batter is smooth and free of lumps.
- Don't open the oven door while the Dutch baby is baking to prevent it from deflating.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Reheat in the oven at 350°F for 5-10 minutes until warmed through.

Presentation ideas:
Serve on a platter with a dusting of powdered sugar and fresh fruit.

Garnishes:
Fresh fruit, whipped cream, powdered sugar, or chocolate sauce.

Pairings:
Coffee or tea.

Suggested side dishes:
Bacon or sausage.

Troubleshooting advice:
- If the Dutch baby doesn't puff up, make sure the oven is hot enough and the batter is smooth.
- If the edges are burning, reduce the oven temperature or cover the edges with foil.

Food safety advice:
Make sure the eggs are cooked to an internal temperature of 160°F to prevent foodborne illness.

Food history:
The Dutch baby, also known as a German pancake, is a sweet popover that originated in Germany and was popularized in the United States in the early 1900s.

Flavor profiles:
Sweet, buttery, and chocolatey.

Serving suggestions:
Serve for breakfast, brunch, or dessert.

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Taste: Sweet, Rich, Fruity, Chocolatey