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Fruited Dutch Baby

 Fruited Dutch Baby
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.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 tablespoon butter
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 3 Eggland's Best 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,

2 of 2

Fruited Dutch Baby (continued)

Nutritional Facts: 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.