My husband and I used to go out for breakfast all the time. Now we try to eat at home so we can reduce our spending (and our waistlines). When I saw a recipe for a healthier version of a dutch pancake, I knew I had to try it. I’ve only made pancakes on the griddle, and this dutch baby is less labor intensive. It does take a little longer since it has to bake in the oven, but once you pour the batter in you only have to wait for it to puff up and be delicious.
Blueberry Dutch Baby Pancake (Serves 4- 1/4 of pancake with 2 T yogurt)
Nutritional Info for 1 serving: 200 calories, 6g fat, 27g carb, 8g sugar, 1g fiber, 10g protein
- 2 teaspoons butter
- 1 cup fat-free milk
- 3/4 cup flour
- 1/2 cup egg substitute (I used 2 eggs)
- 1 tablespoon canola oil
- 1/8 teaspoon ground cinnamon
- pinch salt
- 3/4 cup fresh or frozen blueberries (I used frozen, but added more than 3/4C)
- 2 teaspoons confectioners’ sugar
- 1/2 cup plain fat-free Greek yogurt
- Preheat oven to 450 degrees F. Place butter in a 9-inch ovenproof skillet or glass pie plate. Place in oven and heat until butter melts, 2-3 minutes.
- Meanwhile, combine milk, flour, egg substitute (or 2 eggs), oil, cinnamon, and salt in a blender (or use an immersion blender) and process until very smooth, about 1 minute.
- Remove skillet from oven and swirl so that butter covers bottom and side of skillet. Pour in milk mixture and sprinkle evenly with blueberries. Bake until pancake is puffed and lightly browned, 25-30 minutes. Dust with confectioners’ sugar. Cut into wedges and serve with yogurt.
Observations/Analysis: There isn’t a whole lot to write about this pancake except that it was completely satisfying. It was sweet, fluffy, moist and filling. I plan to make it again and hope to try out a variety of fruit combinations. We won’t need to go out for breakfast now with this fantastic dish!