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Dutch Baby with Warm Clementine Sauce

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.


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  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.

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

  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.

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