Dutch apple pancake, Dutch baby pancake, German pancake, a Bismarck, or Dutch puff– or whatever you like to call it– is an unforgettable breakfast for special guest or just for you.
Servings: 6
Ingredients
2 tablespoons unsalted butter
3 large Granny Smith apples, peeled and sliced
6 tablespoons granulated sugar
1 teaspoon ground cinnamon
3 eggs
1/2 cup all-purpose flour
1/2 cup milk
1 tablespoon sour cream
1/4 teaspoon salt
1 teaspoon grated lemon zest
Instructions
1. Melt butter over medium-high heat in an ovenproof pan.
2. Add apples, sugar and cinnamon; sauté and stir 3-5 minutes. Remove from
heat.
3. In a bowl, beat eggs until frothy. Add flour, milk, sour cream, salt and zest.
Beat until smooth batter forms.
4. Pour over apples and bake in 400 F degree oven until puffed and golden
brown, about 25 minutes.
5. Cut into wedge and serve directly from the pan.
Optional: drizzle honey or dust with powdered sugar.
Nutrient Information
|
Approximate analysis per serving: |
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|
Calories: |
339 kcals |
|
Sodium: |
217 mg |
|
Protein: |
8 g |
|
Potassium: |
290 mg |
|
Fat: |
11 g |
|
Calcium: |
79 mg |
|
Carbohydrates: |
54 g |
|
Phosphorus: |
139 mg |
|
Fiber: |
5 g |
|
Cholesterol: |
178 mg |
|
|
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Recipe Disclaimer
Due to variations in ingredients, the nutritional analyses should be used as a guideline only.
A renal dietitian reviews all recipes, but we cannot assure that all values are accurate. Remember to consult a renal care provider with respect to any specific questions or concerns you may have regarding proper renal nutrition or before making any changes in your renal diet.
Web ID 310
