Dutch Baby Pancake with Berry Topping

Dutch Baby Pancake with Berry Topping

Pancakes for four without griddle gridlock? Impress family and friends with a puffy oven pancake that holds all the berries you want.

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
You can use your favorite fruit. Sliced peaches or a mixture of berries and peaches makes a tasty combo.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 2g),
  • Cholesterol 110mg;
  • Sodium 260mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 2g,
    • Sugars 7g),
  • Protein 6g;
Percent Daily Value*:
    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 Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.