New Year’s Dutch Baby Pancakes


Dutch Baby Pancakes
1/2 cup 2% reduced-fat milk
1/2 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon butter
1/4 teaspoon vanilla extract
Top with maple syrup, fruit, nuts, other favorite toppings or recipes below.

Glazed Bananas
½ Tablespoon butter
3 large firm bananas, halved lengthwise
1/2 cup coffee-flavored liqueur (Kahlúa)
1/2 cup frozen reduced-calorie whipped topping, thawed

Caramelized Pears
4 Bartlett or Bosc pears, cored and thinly sliced (about 1 pound)
1/4 cup packed brown sugar
2 Tablespoon fresh lemon juice


Yield: 6 servings About 250 calories; 5 g fat

Dutch Baby Pancakes
Place a 9-inch cast-iron or oven proof skillet in a 450° oven for 10 minutes. Combine first 5 ingredients, stirring with a whisk until smooth. Melt 1 tablespoon butter in preheated pan until browned, swirling to evenly coat pan. Add batter; Bake at 450° for 10 minutes or until puffed and browned. Top with your favorite toppings.

Glazed Bananas
Cut banana halves in half crosswise. Melt tablespoon butter in a large skillet over medium-high heat. Add bananas; cook 2 minutes on each side or until browned. Add liqueur; simmer 1 minute. Serve with Dutch baby; top with whipped topping.

Caramelized Pears
Combine sliced pears, brown sugar, and lemon juice. Heat a 10-inch skillet over medium heat. Add pear mixture; sauté 5 minutes or until pears are golden. Remove pear mixture from pan, and keep warm.