Dutch Baby (aka German Pancake)

I better start this post with an apology for being MIA for the past few months. Between my computer going dead, a nasty bout of kidney stones, moving and a now broken oven, there hasn't been a ton of cooking and baking much of anything. And the few things I did make, I forgot or didn't have a chance to take a picture.

My husband, Mike, and I recently moved to an apartment on the top floor of a house. This will be our home for a year as Mike finishes his schooling with his vicarage (like an internship for pastors) at St. Paul's Lutheran Church in North Mankato, MN. This years challenge will be doing all my cooking and baking in an apartment size oven. I don't plan to let that stop me from cooking and baking up a storm. Right now the oven is non-functioning but our landlord is working on it, and I'm anxiously awaiting with full lists of things to make in it!

Now onto the goods! Mike has told me on several occasions about how his mom always made this flat pancake type dish that was custardy in the middle but set and crisp on the edges. After doing some research, I discovered this dish is a German Pancake or also known as "Dutch Baby".

This is life changing! (And no, I'm not exaggerating) It is the epitome of breakfasts; combining the deliciousness of eggs with the wonder of pancakes and as easy as pouring a bowl of cereal. Ok, it requires a little more work than pouring a bowl of cereal. The middle is a custard type consistency with the edges how a nice browned firmness. In the oven it souffles and then falls when you take it out, so it is also pretty impressive to serve to guests.

A cast iron skillet is pretty important to get a nice crustiness on the edges. But if you don't have one, use a nonstick skillet. This particular time I served mine with some homemade raspberry sauce and dusted with powdered sugar, but it is equally as good with maple syrup. I've gotten thumbs up from everyone I've made this one for.

Dutch Baby
Serves 4
1 serving = 8 POINTS+ (not including toppings)

3 eggs
3/4 c. low fat 1% milk
3/4 c. flour
1/4 c. butter
1/4 c. sugar

Preheat oven to 425 degrees F.

In a 10 inch cast iron skillet, place butter. Put skillet in oven to melt butter. Meanwhile, in a mixing bowl, beat eggs on high speed with electric hand mixer. Slowly add the milk while continuing to mix. Then slowly add sugar and flour. Mix until smooth. Pour batter into hot skillet and bake 15-20 minutes until puffed and golden. Serve warm, dusted with powdered sugar. Cut into 4 wedges and serve with jam, syrup or fruit sauce.

Yum!!

Raspberry Sauce
1 Tbsp = 1 POINTS+

1 pint fresh raspberries
1/2 c. sugar
2 Tbsp. Orange Juice
2 Tbsp. Cornstarch
1 c. cold water

Combine raspberries, sugar and orange juice in a saucepan. In a bowel whisk cornstarch into cold water until no lumps remain. Add cornstarch to saucepan and bring to boil. Simmer 5 minutes or until desired thickness/consistency is reached. (It will thicken more as it cools). Puree with immersion blender and strain through fine sieve. Store in fridge for up to 2 weeks.