Banana Dutch Baby
Try this eggy, puffy pancake-like dish when you feel like treating yourself to an impressive-looking meal. Even though it takes just a few minutes to make and uses ingredients you probably have on hand, the batter rises so dramatically during baking that you feel a bit indulgent cutting into it.
If you don’t feel like bananas, choose another low-fiber fruit, such as cooked apples or peaches. You can also skip the fruit and top it with seedless jam or powdered sugar if you feel like something sweeter.
For a savory Dutch baby, omit the sugar and vanilla and add a sprinkling of fresh herbs and/or shredded cheese.
Prepare the batter before preheating the oven to allow time for the flour to incorporate. The batter can also be made in a food processor.
Ingredients
Serves 4
- 3 eggs
- 1/2 cup flour
- 1/2 cup milk
- 3 tablespoons granulated sugar, divided use
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons butter
- 1 banana, sliced
To allow the batter to rise fully, do not open the oven during cooking.
Instructions
- In a blender, combine the eggs, flour, milk, 2 tablespoons of the sugar, vanilla, and salt and process until smooth. Set aside while the oven heats.
- Place a 10-inch skillet in the oven and preheat the oven to 425 degrees.
- When the oven has preheated, carefully remove the hot skillet from the oven and add the butter, swirling it to evenly coat the inside surface. Place the banana slices on the bottom of the skillet and sprinkle with the remaining 1 tablespoon of sugar.
- Re-whisk the batter and pour it into the hot skillet. Don’t be concerned if the butter rises to the edges around the batter.
- Bake for 18 to 20 minutes, or until the edges begin to form a dark golden-brown crust.
Per serving
Calories: 250
Fat: 11 g
Saturated Fat: 5 g
Cholesterol: 160 mg
Sodium: 150 mg
Carbohydrate: 30 g
Dietary Fiber: 1 g
Sugars: 15 g
Protein: 8 g
Calcium: 60 mg
Potassium: 220 mg
- Excerpted from
Copyright ?2018 American Cancer Society.
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