A Dutch baby is an impressive pancake that puffs up, them collapses like a soufflé. Try it for a more elegant breakfast than plain pancakes or waffles.
1/2 cup water 1/4 cup sugar 1 teaspoon cornstarch 2 cups clementine sections (about 6 clementines) 1 tablespoon fresh lemon juice Cooking spray 1/2 cup 1% low-fat milk 3 large eggs, lightly beaten 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1 tablespoon butter or stick margarine, melted
Preheat oven to 425°F.
Combine the first 3 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick. Remove from heat; stir in clementine sections and lemon juice. Keep warm.
Wrap handle of a large nonstick skillet with foil; coat pan with cooking spray.
Combine the milk and eggs in a large bowl, stirring with a whisk. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, salt, and nutmeg, stirring well with a whisk. Add flour mixture to milk mixture, stirring with a whisk until well-blended. Stir in the butter until smooth. Pour batter into prepared pan.
Bake at 425°F for 25 minutes. Remove from pan, and cut into wedges. Top with the clementine sauce. Serve immediately.
Serves 4.
