This traditional oven-baked pancake is a sensational way to showcase fruit, and it makes an ideal holiday breakfast or brunch. If you prefer, sprinkle it with powdered sugar or serve it with canned pie filling or other fruit. —Shirley Robertson, Versailles, Missouri
Fruited Dutch Baby
Fruited Dutch Baby
Prep Time
10 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 1 tablespoon butter
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3 large eggs, room temperature, lightly beaten
- 3/4 cup 2% milk
- 1-1/2 cups sliced fresh strawberries
- 2 medium firm bananas, sliced
- Whipped cream, optional
- 1/4 cup sweetened shredded coconut, toasted
Directions
- Place butter in a 9-in. pie plate. Place in a 400° oven for 5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, sugar and salt. Stir in eggs and milk until smooth. Pour into prepared pie plate. Bake for 15-20 minutes or until golden brown.
- In a large bowl, combine strawberries and bananas. Using a slotted spoon, place fruit in center of pancake. Top with whipped cream if desired. Sprinkle with coconut. Serve immediately.
Nutrition Facts
1 piece: 203 calories, 7g fat (4g saturated fat), 114mg cholesterol, 170mg sodium, 30g carbohydrate (12g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.
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