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

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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

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