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Strawberry Dutch Baby Pancake

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Strawberry Dutch Baby Pancake
  • Prep 10 min
  • Total 45 min
  • Servings 8
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Impress your brunch guests with this puffy oven pancake, filled with sweet strawberries.
Updated Feb 10, 2014

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Spoon dollops of whipped cream on pancakes or sprinkle with powdered sugar.
  • tip 2
    Top pancakes with sliced bananas and drizzle with caramel ice cream topping.
  • tip 3
    Use your favorite fruit pie filling instead of the strawberry.

Nutrition

360 Calories, 10g Total Fat, 5g Protein, 61g Total Carbohydrate, 37g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
5g
25%
Trans Fat
1g
Cholesterol
120mg
40%
Sodium
280mg
12%
Potassium
105mg
3%
Total Carbohydrate
61g
20%
Dietary Fiber
1g
5%
Sugars
37g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
6%
6%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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