A Dutch Baby is a big, puffy, eggy, baked pancake, and my sister Kim adores them, so I came up with this recipe for her. It’s great for Sunday brunch.
Yield: 2 big servings, or 4 small ones (if you serve 4, you’ll want some sausage or something along with it, I think). Depending on the brand of low-carb bake mix and protein powder you use, figure 20 to 25 grams of carbohydrates in the whole Dutch Baby and 3 to 4 grams of fiber. 2 servings would each have about 10 grams of usable carbs and about 38 grams of protein.
INGREDIENTS
- 2 tablespoons butter
- 1/3 cup low-carb bake mix
- 1/3 cup rice protein powder
- 1/4 cup Splenda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 4 eggs
- 1 cup half-and-half
- 2 teaspoons canola or other vegetable oil
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat the oven to 425°F.
- Spray a large, cast-iron skillet or a 10-inch pie pan with nonstick cooking spray, and melt the butter in the bottom. Set aside.
- In a bowl, combine the bake mix, protein powder, Splenda, salt, and cinnamon.
- In a separate bowl, beat together the eggs, half-and-half, canola oil, and vanilla extract, and whisk it vigorously for a couple of minutes. (Beating air into it will make the Dutch Baby puff more.)
- Beat in the dry ingredients just until well-mixed, and pour the batter into the prepared pan.
- Bake for 20 minutes; reduce the temperature to 350°F, and bake for another 3 to 5 minutes.
