Low Fat Dutch Baby Pancake
I think pancakes are hard. Not the recipe. Not the batter. It’s the browning. I want them to be a perfect diner-style brown. Not mottled and uneven, and no matter how hard I try, I can’t master the technique. I used to make pancake bars by baking the batter and then cutting, brownie style, and that worked great. But now it’s all about the Dutch Baby.
This recipe couldn’t be easier, and it all goes into the pan at once. It’s not supposed to be evenly brown, it’s lovely to show guests, and everyone eats at the same time. This is a nice breakfast. — Karen, Spa Index Kitchen
Servings: 4 Servings
Calories: 123kcal
A Low Fat Dutch Baby Pancake. Great for a pretty breakfast which is just as easy (if not easier) than standing over a stack of pancakes while they cook.
Ingredients
- 1 tablespoon unsalted butter
- Butter-flavored cooking spray
- 1 liquid egg substitute (reduced calorie)
- 1 egg white
- 1/2 cup all purpose flour
- 1/2 cup skim milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon Splenda Granulated Sweetener
- 1 tablespoon Confectioners Sugar -or- Swerve No Carb Sweetener (optional)
- 1/2 fresh lemon
- nutmeg
- Fine Pink Salt
- Berries (optional)
- 100% All Fruit Jam (optional)
Instructions
- Position a rack in the lower third of the oven and preheat to 425 degrees F.
- After preheating for 10 minutes, add the butter and a 5 second spray of cooking spray to a round pan or cast iron skillet (we used a cast iron skillet) with sloping sides. A pie tin will also work. Set the pan in the oven to preheat 10 minutes.
- In a large bowl, whisk together the egg and egg white, then whisk in flour, milk, vanilla, sugar, a pinch of nutmeg and a pinch of salt.
- Set a small sifter in a dish and pour the confectioner's sugar into it. Set this and the lemon half (plus a reamer if you have one) near the stove.
- Pour the batter into the preheated pan and return it to the oven to bake for 15-20 minutes, until the edges are puffed up high and are golden brown. Remove the pan from the oven. Squeeze the juice of the halved lemon over the whole surface of the pancake, and sift on the confectioner's sugar.
- Serve hot, immediately directly from the baking pan -- either whole on your plate or cut into mini wedges.
- Spoon no sugar added preserves, berries, or syrup if additional sweetener is desired.
Spa Index Kitchen Notes
It's easy to size this down and cook in a mini cast-iron skillet for one.
Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Serving | Calories: 123 kcal (6%) | Carbohydrates: 15 g (5%) | Protein: 10 g (20%) | Fat: 2 g (3%) | Cholesterol: 4 mg (1%) | Sodium: 151 mg (7%) | Sugar: 3 g (3%) | Vitamin A: 700 IU (14%) | Calcium: 110 mg (11%) | Iron: 2 mg (11%)
really good. Like it with apples, some cinnamon and brown sugar, and, a spritz of fake caramel drizzle (for your coffee dr inks) mixes up pretty fine eating
This is so easy and tasty. Smucker’s makes really nice sugar free Red Raspberry jam and a few spoons full of that (only 10 calories), plus lemon juice — you don’t need any powdered sugar. It’s also nice to sahve in some very thin apples slices, right into the batter in the pan, with cinnamon and Splenda brown sugar, and also good are little bits of peaches. I like it thin and sparse, when I add fruit, because otherwise it can make your dutch baby a little heavy and ruins the puffiness.