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Dutch Baby Pancake with Berry Topping

Dutch Baby Pancake with Berry Topping
  • Prep 10 min
  • Total 40 min
  • Servings 4

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

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

Steps

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
80
% Daily Value
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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