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Dutch Baby Pancakes


Looking for something quick to make in the mornings? This simple and tasty recipe will have people awake and ready to dig in!













Trans-fat Free, Good source of fiber, Low Sodium


¾ cups milk
½ cup all-purpose flour
2 large eggs
1 ½ tablespoon sugar
½ teaspoon vanilla extract
3 tablespoons butter, unsalted
1 tablespoon powdered sugar
1 ½ cup peaches
or nectarines, thinly sliced or strawberries or raspberries or blueberries or lemon, cut in wedges, or chopped apples


Preheat oven to 450 15 minutes before baking, with the rack in the center of the oven. Have a 10-inch glass pie plate or cast iron skillet ready.

Mix the milk, flour, eggs, sugar and vanilla until smooth, in a food processor, blender or with a whisk. The batter can be made a day ahead and refrigerated. Put the butter in the pie plate or skillet and place in the hot oven until the butter is melted.

Brush the butter up the sides and onto the rim of the pan so the entire inside surface is well coated. Slowly pour the batter into the pie plate or skillet and bake for 20 minutes.

Reduce the oven to 350℉ (180℃) and continue baking until the pancake is well browned and cooked in the center, 8 to 10 minutes longer.

Remove from the oven and sift confectioners sugar over the top. Serve immediately, with fruit spooned into the center or with lemon wedges.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 322g (11.4 oz)
Amount per Serving
Calories 47546% of calories from fat
 % Daily Value *
Total Fat 24g 38%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 264mg 88%
Sodium 111mg 5%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 10%
Sugars g
Protein 28g
Vitamin A 26% Vitamin C 13%
Calcium 15% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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