Whether you call it Dutch baby, German pancake, hootenanny or pannecocken, there is no beating this puffed pancake
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
Ingredients
  • 3 tablespoon butter or corn-oil margarine
  • 1 large egg
  • 4 large egg whites
  • 3/4 cup whole wheat flour
  • 3/4 cup skim milk
Directions
  1. Step 1: Heat oven to 425F. Put 3 tablespoons butter in 10-inch glass pan or casserole and set in oven to melt.
  2. Step 2: Put 1 egg and 4 egg whites in blender container and blend on high speed for 30 seconds. With motor running, slowly add 3/4 cup milk and then slowly add 3/4 cup flour. Blend for 30 seconds more.
  3. Step 3: Remove pan from oven and brush margarine up sides of pan. Add batter.
  4. Step 4: Bake until puffy and golden brown, 20 to 25 minutes. Don't worry if the Dutch baby sinks soon after removing it from the oven; for a pretty presentation and extra flavor, fill it with fresh berries, pureed fruit, powdered sugar and/or yogurt.
  5. If you like this recipe, next time try a savory mushroom and onion Dutch baby recipe.