Strawberry Dutch Baby Pancake

Strawberry Dutch Baby Pancake

Impress your brunch guests with this puffy oven pancake, filled with sweet strawberries.

Prep Time

10

Minutes

Total Time

45

Minutes

Makes

8 to 10

servings

2/3
cup water
1/4
cup butter or margarine
1
cup Original Bisquick® mix
4
eggs
1
to 2 cans (21 oz each) strawberry pie filling
  1. Heat oven to 400°F. Generously grease 13x9-inch (3-quart) glass baking dish or pan. In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add baking mix all at once; stir vigorously about 1 minute or until mixture forms a ball. Remove from heat.
  2. With spoon, beat in eggs, 2 at a time, until dough is smooth and glossy after each addition. Spread in pan (do not spread up sides).
  3. Bake uncovered 30 to 35 minutes or until puffed and dry in center. Immediately after baking, spread pie filling over pancake. Cut into rectangles. Serve immediately.
Makes 8 to 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Spoon dollops of whipped cream on pancakes or sprinkle with powdered sugar.
Variation
Top pancakes with sliced bananas and drizzle with caramel ice cream topping.
Variation
Use your favorite fruit pie filling instead of the strawberry.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 5g,
    • Trans Fat 1g),
  • Cholesterol 120mg;
  • Sodium 280mg;
  • Total Carbohydrate 61g
    • (Dietary Fiber 1g,
    • Sugars 37g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.