Topped with ricotta cheese and fruit, this pretty oven-baked pancake makes a special breakfast or brunch.
Raspberry-Rhubarb Dutch Baby Pancake
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 12
Ingredients
- 3/4 cup Gold Medal™ all-purpose flour
- 3/4 cup milk
- 3 eggs
- 1/2 teaspoon vanilla
- 2 tablespoons butter
- 3/4 cup ricotta cheese
- 2 tablespoons powdered sugar
- 1 cup chopped fresh or frozen rhubarb
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 teaspoons cornstarch
- 1 cup fresh or frozen (thawed) raspberries
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 425°F. In medium bowl, beat flour, milk, eggs and vanilla with wire whisk until combined.
-
Step2In 9 1/2-inch glass deep-dish pie plate, melt butter in oven. Using oven mitts, carefully tilt pie plate to coat bottom with melted butter. Slowly pour batter into hot plate. Bake 18 to 20 minutes or until puffed and deep golden brown (do not underbake).
-
Step3Meanwhile, in small bowl, mix cheese and powdered sugar; set aside. In 1-quart saucepan, cook and stir rhubarb, granulated sugar, water and cornstarch over medium-low heat until rhubarb is tender, about 4 minutes. Cool slightly. Stir in raspberries.
-
Step4Remove pancake from oven. Carefully spread cheese filling over bottom of pancake. Cut into quarters. If necessary, run spatula under pancake to loosen. Top with fruit filling.
Nutrition
370
Calories
15g
Total Fat
14g
Protein
45g
Total Carbohydrate
21g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 130
- Total Fat
- 15g
- 23%
- Saturated Fat
- 8g
- 39%
- Trans Fat
- 0g
- Cholesterol
- 190mg
- 64%
- Sodium
- 170mg
- 7%
- Potassium
- 340mg
- 10%
- Total Carbohydrate
- 45g
- 15%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 21g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 8%
- 8%
- Calcium
- 25%
- 25%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 1 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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