Berry Dutch Baby (Low-Fat)
A lovely baked pancake that can be quickly put together without fuss. While this recipe calls for berries, pitted fruits -- peaches, plums, nectarines -- can be used with or instead of berries. If you enjoy tangy flavors, try substituting plain yogurt or buttermilk for half the milk.
- Ready In:
- 3 large egg whites
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup nonfat milk
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla
- 1⁄2 teaspoon salt
- 1 tablespoon unsalted butter or 1 tablespoon margarine
- 3 1⁄2 3 1/2 cups strawberries (or a combo) or 3 1/2 cups blueberries (or a combo)
- 1⁄2 teaspoon cinnamon
- 2 tablespoons powdered sugar
- Pre heat oven to 425 degrees. Place cast iron skillet or other ovenproof frying pan in the oven.
- Blend together the egg whites, eggs, flour, milk, sugar, vanilla, and salt until smooth.
- Add butter to the hot skillet, swirling to melt butter and coat both bottom and sides of pan.
- Pour the batter into the pan and bake 25 minutes or until until the Dutch baby is puffy and well-browned.
- While the cake is baking, mix the cinnamon and berries in a bowl.
- Spoon the berries onto the Dutch baby and sprinkle with powdered sugar.
- Serve hot.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
JOIN THE CONVERSATION
I didn't have a round cast iron skillet, so I used a square baking pan and that worked fine. This puffed up and looked really nice, but the egg flavor was much too strong, I think, and it kind of drowned out the other flavors. The whole thing was kind of bland, but I think this could be great if you just cut out some of the egg yolks and increased the sugar a bit. Anyways, I still want to thanks you for a very pretty recipe!! Sorry mine didn't work out.Reply
My son and I had this for lunch. We both found that this tasted a bit "eggy". It wasn't unpleasant. It just wasn't what we were expecting. After I took it out of the oven, it all went flat. Even the sides! I didn't think I could mess up a pancake, but I guess I can. I will try this again when the house is warm this winter. Maybe the shock from the oven to my cold apartment was too much. Thanks for posting, Toni!Reply
This was great! I scaled it back to one serving and used a #3 cast iron skillet (6 1/2 inches), cooking for 15 minutes. I panicked when I saw it caving in, because I didn't know it was supposed to do that! But I was so pleased with it that I could barely stop to take a picture. My berries were a bit tart. I probably should have tasted them and added a touch more sugar over the top. Thanks for a yummy breakfast.Reply