Dutch Baby

I recently went to visit my sister in Nashville and her new little baby. Her husband wakes up every weekend and makes breakfast for the family and while I was there he made this recipe. I had never had dutch babies before, and I just ordered myself a cast iron skillet to make my own. I am excited to make these. The bananas were an amazing addition! My BIL omitted the chocolate chips and cooked (ripened) bananas in only butter w/o the liqueur.

Chocolate Chip Dutch Baby
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.

Cookint Light 2004

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