Laun/Pruett Recipe Collection
Dutch Baby Recipe with a Weight Watchers version

This can be made in various sizes but the ratio of eggs to other ingredients is always the same:

Recipe Per Egg: 1 tablespoon butter
1 egg
1/4 cup milk (not nonfat)
1/4 cup all-purpose flour
1/8 teaspoon salt

Pan Sizes:
I recommend allowing two eggs per average serving. To cook specific serving amounts, use pans of the following diameters:
1 small serving (1 egg) = 4 inch pan
1 average serving (2 eggs) = 6 inch pan
2 to 3 servings (4 to 6 eggs) = 9 to 10 inch pan
3 to 4 servings (6 to 8 eggs) = 10 to 12 inch pan (THIS IS WHAT I USE FOR A LARGE SKILLET)
5 to 6 servings (10 to 12 eggs) = 14 to 16 inch pan

To Cook a Dutch Baby: Heat the oven to 425 degrees.
Using a blender, combine the egg, milk, flour and salt until thoroughly mixed and the batter is smooth.

Melt butter in microwave and place in the skillet in the oven...work quickly so butter doesn't burn. Swirl the butter in the pan to coat the bottom and sides before pouring in the batter.

Pour the batter into the hot pan and return the pan to the oven (be careful not to spill: the batter may swirl around a bit in the shallow pan as you move it). Bake until the pancake is puffed and golden. Allow 12 to 15 minutes for a 4-egg pancake. Once out of the oven the pancake will begin to deflate. Serve it right away, adding any toppings as desired.
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Mindy's Weight Watchers Dutch Babies
3 tbls low-fat milk room temperature
1 lrg egg room temp
1 tbls granulated sugar
3 tbls all purpose flour
pinch salt
1 tsp unsalted butter
2 tsp confectioners' sugar
1 cup mixed fresh or thawed frozen berries
2 lemon wedges
Arrange one rack in the middle of the oven. Place a baking sheet on the same middle rack. preheat the oven to 450F

To make the batter, combine the milk, egg, and granulated sugar in a blender. add the flour and salt and blend just until combined; set aside.

Divide the butter between two 6-oz glass custard cups and place on the baking sheet. Heat in the oven until the butter is melted, about 2 minutes. Removed the baking sheet from the oven and carefully tilt the custard cups to coat the sides. Pour the batter into the hot custard cups.

Bake until the dutch babies are puffed and begin to brown on top, 8-10 minutes. Arrange each custard cup on a plate, then sprinkle each with 1 tsp confectioners' sugar. Arrange berries and lemon wedges on the side.

Per serving (1 dutch baby with 1/2 cup berries): 175 Calories, 5g Fat, 2g Sat Fat. 0g Trans Fat, 112 mg Chol, 187mg Sod, 27g Carb, 2g Fib, 6g Prot, 52mg Calc.
POINTS VALUE:4
Makes 2 servings

Recipe Contributed by Mary Ann Laun and Mindy Sherman