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
Member Ratings and Reviews
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While it was nice to learn how to make a Dutch Baby with a lot less fat than the traditional recipe which calls for a lot more butter. The pancake puffed up dramatically the taste was very bland. It was a lot of work peeling and sectioning the clementines for the result in my opinion. This was no more tasty than simply syrup over french toast if you can imagine that.
I would recommend this recipe only as a base for your own low-fat Dutch Baby variations. I will try it again with cinnamon, brown sugar, and apples to try to replace my old version.
I should also note that I gave my regular skillet a couple of extra sprays of cooking oil and the Dutch Baby didn't stick at all. (I do not yet have a non-stick skillet.) It's a lot easier to turn out this way than my other recipe which uses a pie plate.12/11/07
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I made this without the sauce, and instead cut up an apple, sauteed it in some butter and put it into my prepared pan and poured the batter over the top. Totally Delicious and super easy!07/06/06





