Berry Dutch Baby (Low-Fat) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A lovely baked pancake that can be quickly put together without fuss. While this recipe calls for berries, pitted fruits - peaches, plums, nectarines - can be used with or instead of berries. If you enjoy tangy flavors, try substituting plain yogurt or buttermilk for half the milk. Ingredients:
3 large egg whites |
2 large eggs |
1 cup all-purpose flour |
1 cup nonfat milk |
2 tablespoons granulated sugar |
2 teaspoons vanilla |
1/2 teaspoon salt |
1 tablespoon unsalted butter or 1 tablespoon margarine |
3 1/2 cups raspberries (or a combo) or 3 1/2 cups strawberries (or a combo) or 3 1/2 cups blueberries (or a combo) |
1/2 teaspoon cinnamon |
2 tablespoons powdered sugar |
Directions:
1. Pre heat oven to 425 degrees. Place cast iron skillet or other ovenproof frying pan in the oven.
2. Blend together the egg whites, eggs, flour, milk, sugar, vanilla, and salt until smooth.
3. Add butter to the hot skillet, swirling to melt butter and coat both bottom and sides of pan.
4. Pour the batter into the pan and bake 25 minutes or until until the Dutch baby is puffy and well-browned.
5. While the cake is baking, mix the cinnamon and berries in a bowl.
6. Spoon the berries onto the Dutch baby and sprinkle with powdered sugar.
7. Serve hot.
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