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.

Recipe by Cooking Light December 2000


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

266 calories; calories from fat 27%; fat 8g; saturated fat 3.4g; mono fat 2.6g; poly fat 1g; protein 8.3g; carbohydrates 41.5g; fiber 3.3g; cholesterol 175mg; iron 1.5mg; sodium 242mg; calcium 78mg.