Dutch Baby with Warm Clementine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A Dutch baby is an impressive pancake that puffs up, then collapses like a soufflé. Try it for a more elegant breakfast than plain pancakes or waffles. Ingredients:
1/2 cup water |
1/4 cup sugar |
1 teaspoon cornstarch |
2 cups clementine sections (about 6 clementines) |
1 tablespoon fresh lemon juice |
cooking spray |
1/2 cup 1% low-fat milk |
3 large eggs, lightly beaten |
1/2 cup all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1 tablespoon butter or stick margarine, melted |
Directions:
1. Preheat oven to 425°.
2. Combine the first 3 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick. Remove from heat; stir in clementine sections and lemon juice. Keep warm.
3. Wrap handle of a large nonstick skillet with foil; coat pan with cooking spray.
4. Combine the milk and eggs in a large bowl, stirring with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and nutmeg, stirring well with a whisk. Add flour mixture to milk mixture, stirring with a whisk until well-blended. Stir in the butter until smooth. Pour batter into prepared pan.
5. Bake at 425° for 25 minutes. Remove from pan, and cut into wedges. Top with the clementine sauce. Serve immediately.
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