Dutch Baby Pancake Recipe
Servings: 12
Ingredients
- 1/4 c. butter
- 3 large eggs
- 3/4 c. lowfat milk & flour (each)
- 1/3 c. butter
- 4 large eggs
- 1 c. lowfat milk & flour (each)
- 1/2 c. butter
- 5 large eggs
- 1 1/4 c. lowfat milk & flour (each)
- 1/2 c. butter
- 6 large eggs
- 1 1/2 c. lowfat milk & flour (each)
Directions
- Large round pan with sides about 3 inches deep (can build up side with aluminum foil.Preheat oven to 450 degrees. Heat butter in pan in oven. Put large eggs in blender and mix on "high" for 1 minute. Continue to run blender while adding lowfat milk. Continue to run blender while slowly adding flour. Blend for 30 seconds after flour is added.
- Remove pan from oven, add in batter and return to oven till pancake is high, brown and puffy (20 to 25 min). Top with fresh, frzn or possibly canned fruit, syrup, confectioners' sugar, cinnamon, nutmeg... use your imagination!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 12 servings | |
| Calories 359 | |
| Calories from Fat 287 | 80% |
| Total Fat 32.53g | 41% |
| Saturated Fat 18.25g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 382mg | 127% |
| Sodium 316mg | 13% |
| Potassium 243mg | 7% |
| Total Carbs 5.15g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 5.35g | 4% |
| Protein 12.64g | 20% |
