Words can't describe how happy I am to have found this style of pancake! Not only is it beautiful coming out of the oven, but it's so light and delicious. Dare I say that it trumps the traditional pancake in my book? Is that blasphemous? haha. What is even better is that this recipe comes from Cooking Light magazine and is greatly reduced in calories and fat. But from what I'm tasting, you will hear no complaints from me!
My preference is to eat this pancake with a sprinkle of powdered sugar and a squeeze of fresh lemon juice. Ahhh!! But traditionalists can also enjoy it with good ole maple syrup or berries and whipped cream. Yum!
Dutch Baby - German Pancake
* this recipes makes TWO 9-inch Dutch Babies
1 cup of flour
1 tablespoon sugar
1 cup skim milk (I used whole)
2 teaspoons vegetable oil
2 teaspoons vanilla
2 egg whites, at room temperature, lightly beaten
cooking spray
3 tablespoons powdered sugar
1 lemon
Directions:
Preheat oven to 425 degrees.
Combine flour and sugar in a bowl and set aside. Using a whisk, combine all wet ingredients. Add wet ingredients to dry ingredients and whisk well. Spray two pie plates with cooking spray, or cast iron skillets. Bake at 425 degrees for 20 minutes. Reduce heat to 350 degrees for 3 additional minutes. Remove when pancake is puffed and golden. (It will deflate when removed from heat).
Sprinkle with fresh squeezed lemon juice and powdered sugar.
Source: Cooking Light Magazine
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