Dutch Baby with Warm Clementine Sauce

A Dutch baby is an impressive pancake that puffs up, then collapses like a soufflé. Try it for a more elegant breakfast than plain pancakes or waffles.

Yield: 4 servings (serving size: 1 wedge and 1/2 cup sauce)

Ingredients

• 1/2  cup  water
• 1/4  cup  sugar
• 1  teaspoon  cornstarch
• 2  cups  clementine sections (about 6 clementines)
• 1  tablespoon  fresh lemon juice
• Cooking spray
• 1/2  cup  1% low-fat milk
• 3  large eggs, lightly beaten
• 1/2  cup  all-purpose flour
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground nutmeg
• 1  tablespoon  butter or stick margarine, melted

Preparation

Preheat oven to 425°.

Combine the first 3 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick. Remove from heat; stir in clementine sections and lemon juice. Keep warm.

Wrap handle of a large nonstick skillet with foil; coat pan with cooking spray.

Combine the milk and eggs in a large bowl, stirring with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and nutmeg, stirring well with a whisk. Add flour mixture to milk mixture, stirring with a whisk until well-blended. Stir in the butter until smooth. Pour batter into prepared pan.

Bake at 425° for 25 minutes. Remove from pan, and cut into wedges. Top with the clementine sauce. Serve immediately.

Nutritional Information

Calories:

266 (27% from fat)

Fat:

8g (sat 3.4g,mono 2.6g,poly 1g)

Protein:

8.3g

Carbohydrate:

41.5g

Fiber:

3.3g

Cholesterol:

175mg

Iron:

1.5mg

Sodium:

242mg

Calcium:

78mg