Weight Watchers Dutch Baby
A light and yummy large German pancake made in a cast iron skillet.
Servings: 6 people
Equipment
- 12-inch cast iron skillet
Ingredients
- 6 Eggs
- 1 ¾ tsp Vanilla extract
- 1 cup Plain unsweetened almond milk or skim milk
- 1 cup All-purpose flour
- ¼ tsp Table salt
- Pinch Nutmeg
- 4 ½ tbsp Light butter substitute I Can’t Believe It’s Not Butter! Light
Instructions
- Set the oven to 425F and place the 12-inch cast iron skillet inside while you make the batter. Reserve the butter substitute for use on the skillet later.
- Use an electric mixer with a whisk attachment and make the batter mixture, starting with the wet ingredients. Whip the egg mixture until it is frothy/foamy and light. Gradually and carefully add the dry ingredients so as not to deflate the batter.
- Take the hot cast iron skillet out of the oven and place the butter substitute into it. If it is hot enough, it will melt on its own. If not, return it to the oven until its melted. Tilt the pan to coat it.
- Pour the Dutch baby batter into the greased skillet. Bake the Dutch baby for 25 minutes until thoroughly baked and golden brown, giving it another few minutes if needed. It will have puffed up quite a bit, and the center will be set. It will deflate after you remove it from the heat, though!
Notes
4 WW points per serving when split into 6 even portions.
Nutrition
Serving: 116g | Calories: 172kcal | Carbohydrates: 17g | Protein: 7.9g | Fat: 7.5g | Saturated Fat: 2.1g | Cholesterol: 164mg | Sodium: 246mg | Potassium: 112mg | Fiber: 0.7g | Sugar: 0.7g | Calcium: 103mg | Iron: 1.1mg