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Fruited Dutch Baby Recipe

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This traditional oven-baked pancake is a sensational way to showcase fruit-and it makes an ideal holiday breakfast or brunch. If you prefer, sprinkle with powdered sugar or serve it with canned pie filling or other fruit.

This recipe is:

Quick

Diabetic Friendly

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Fruited Dutch Baby Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 tablespoon butter
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
3 eggs, lightly beaten
3/4 cup 2% milk
1-1/2 cups sliced fresh strawberries
2 medium firm bananas, sliced
Whipped cream, optional
1/4 cup flaked coconut, toasted

Directions

Place butter in a 9-in. pie plate. Place in a 400° oven for 5 minutes or until melted. Meanwhile, in a large bowl, combine the flour, sugar and salt. Stir in eggs and milk until smooth. Pour into prepared pie plate. Bake for 15-20 minutes or until golden brown.
In a large bowl, combine strawberries and bananas. Using a slotted spoon, place fruit in center of pancake. Top with whipped cream if desired. Sprinkle with coconut. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 piece (calculated without whipped cream) equals 203 calories, 7 g fat (4 g saturated fat), 114 mg cholesterol, 170 mg sodium, 30 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

Originally published as Fruited Dutch Baby in Country Woman December/January 2008, p31

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Fruited Dutch Baby

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Reviewed on May. 01, 2011 by crspy16

Fruited Dutch Baby was a fun surprise for breakfast this morning! The recipe was easy to follow and quick to make with ingredients that are kitchen staples. It's versatile in that it can be made with any fruits, or even savory toppings. This is definitely a keeper!