Dutch Baby with Warm Clementine Sauce

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


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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


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.

Created date

November 2002

Nutritional Information

Calories 266
Caloriesfromfat 27 %
Fat 8 g
Satfat 3.4 g
Monofat 2.6 g
Polyfat 1 g
Protein 8.3 g
Carbohydrate 41.5 g
Fiber 3.3 g
Cholesterol 175 mg
Iron 1.5 mg
Sodium 242 mg
Calcium 78 mg