Chocolate Chip Dutch Baby Recipe

4 4 5
Chocolate Chip Dutch Baby Recipe
Chocolate Chip Dutch Baby Recipe photo by Taste of Home
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Chocolate Chip Dutch Baby Recipe

Read Reviews
4 4 5
Publisher Photo
"I modified a traditional Dutch baby recipe given to me by a friend to come up with this version my family thinks is terrific," says Mary Thompson, LaCrosse, Wisconsin. "You'll be surprised at how easy it is to make."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup miniature semisweet chocolate chips
  • 1/4 cup packed brown sugar
  • DUTCH BABY:
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1/2 cup half-and-half cream
  • 1/8 teaspoon ground nutmeg
  • Dash ground cinnamon
  • 3 tablespoons butter
  • Maple syrup and additional butter, optional

Directions

In a small bowl, combine chocolate chips and brown sugar; set aside. In a small bowl, beat the flour, eggs, cream, nutmeg and cinnamon until smooth.
Place butter in a 9-in. pie plate or an 8-in. cast iron skillet. Heat at 425° for 4 minutes or until melted. Pour batter into hot pie plate or skillet. Sprinkle with chocolate chip mixture. Bake for 13-15 minutes or until top edges are golden brown. Serve immediately with syrup and butter if desired. Yield: 4 servings.
Originally published as Chocolate Chip Dutch Baby in Taste of Home April/May 2002, p18

Nutritional Facts

1 piece: 313 calories, 17g fat (10g saturated fat), 144mg cholesterol, 140mg sodium, 33g carbohydrate (21g sugars, 1g fiber), 6g protein.

  • 1/4 cup miniature semisweet chocolate chips
  • 1/4 cup packed brown sugar
  • DUTCH BABY:
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1/2 cup half-and-half cream
  • 1/8 teaspoon ground nutmeg
  • Dash ground cinnamon
  • 3 tablespoons butter
  • Maple syrup and additional butter, optional
  1. In a small bowl, combine chocolate chips and brown sugar; set aside. In a small bowl, beat the flour, eggs, cream, nutmeg and cinnamon until smooth.
  2. Place butter in a 9-in. pie plate or an 8-in. cast iron skillet. Heat at 425° for 4 minutes or until melted. Pour batter into hot pie plate or skillet. Sprinkle with chocolate chip mixture. Bake for 13-15 minutes or until top edges are golden brown. Serve immediately with syrup and butter if desired. Yield: 4 servings.
Originally published as Chocolate Chip Dutch Baby in Taste of Home April/May 2002, p18

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Reviews forChocolate Chip Dutch Baby

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Irascible_Baker User ID: 8765838 261483
Reviewed Feb. 18, 2017 Edited Feb. 23, 2017

"My mother frequently asks for this recipe when she's in the mood for something special - it's a breakfast favorite! The batter is very thin, but puffs up and may have a variable thickness throughout, however a shallow pie dish is just fine. It is very buttery. The mini chocolate chips contribute to the overall sweetness of the pancake, which can be served with a variety of additions: a fruit sauce, cream, powdered sugar or even a delicate drizzling of maple syrup. However, this is plenty sweet on its own -- unlike most pancakes, these are sweet enough to stand alone.

The ease and speed of this dutch baby gives it an advantage over ordinary pancakes."

MY REVIEW
plumshoe User ID: 923064 103426
Reviewed Sep. 11, 2014

"Yummy with coffee!"

MY REVIEW
mrssmif User ID: 991705 41298
Reviewed Aug. 21, 2011

"My family really enjoyed this. We did not add any syrup, it was sweet enough w/o it."

MY REVIEW
cross-stitchgirl User ID: 5913481 34668
Reviewed Jul. 8, 2011

"This was WAY TOO SWEET!!! I even made it with milk instead of half and half to lessen the richness of it. My kids loved it but what kids don't love a ton of sugar for breakfast? Yuck! Will not be making it again."

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