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Dutch Baby Pancake with Berry Topping

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  • Prep 10 min
  • Total 40 min
  • Servings 4
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Pancakes for four without griddle gridlock? Impress family and friends with a puffy oven pancake that holds all the berries you want.
Updated Feb 10, 2014
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Ingredients

  • 2 tablespoons butter or margarine
  • 2 eggs
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 2 cups assorted fresh berries
  • Powdered sugar, if desired
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
  • 2
    In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
  • 3
    Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use your favorite fruit. Sliced peaches or a mixture of berries and peaches makes a tasty combo.

Nutrition

200 Calories, 9g Total Fat, 6g Protein, 24g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2 1/2g
12%
Trans Fat
2g
Cholesterol
110mg
36%
Sodium
260mg
11%
Potassium
160mg
5%
Total Carbohydrate
24g
8%
Dietary Fiber
2g
10%
Sugars
7g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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