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Dutch Baby Pancake with Berry Topping

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By Betty Crocker Kitchens
Updated Feb 10, 2014
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Pancakes for four without griddle gridlock? Impress family and friends with a puffy oven pancake that holds all the berries you want.

Dutch Baby Pancake with Berry Topping

  • Prep Time 10 min
  • Total 40 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 2 tablespoons butter or margarine
  • 2 eggs
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 2 cups assorted fresh berries
  • Powdered sugar, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
  • Step 
    2
    In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
  • Step 
    3
    Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.

Nutrition

200 Calories
9g Total Fat
6g Protein
24g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2 1/2g
12%
Trans Fat
2g
Cholesterol
110mg
36%
Sodium
260mg
11%
Potassium
160mg
5%
Total Carbohydrate
24g
8%
Dietary Fiber
2g
10%
Sugars
7g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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