Crazy Dutch Baby

Wikipedia . . . A Dutch Baby is sometimes called a German pancake, and is a sweet breakfast dish similar to Yorkshire pudding and derived from the German.

Dutch Baby Ready for the Oven


You can’t beat good friends, can you? It’s our good fortune to have a friend who is an incredible carpenter. Don’t you think he deserves a treat for finishing the trim in our new home?

This morning I presented Mark with this lightened up version of a traditional Dutch Baby. One egg is replaced with an egg white, and whole wheat pastry flour replaces that nasty refined white flour. I shredded apple into the batter, and added sweet cinnamon – he never knew the difference.

Dutch Baby Fresh from the Oven

Dutch Baby Fresh from the Oven

If you were to make this pancake according to tradition, it would be baked in a cast iron skillet. The pancake puffs up much like the bubbles in a pizza. My version was baked in a small baking dish, and turned out more like Yorkshire Pudding wikipedia refers to. Next time I’ll cook mine in the skillet as I have in the past. I like the presentation better.

Since Mark cleaned his plate,  I’m taking this to mean I successfully showed my appreciation for all his hard work. Thanks Mark!

Happy cooking!

Crazy Dutch Baby

Crazy Dutch Baby

Crazy Dutch Babies
  • 2 large eggs
  • 1 large egg white
  • ½ cup fat free milk
  • ½ cup whole wheat pastry flour
  • 1 tablespoon butter
  • ½ tsp cinnamon
  • 1 pinch nutmeg
  • 1 medium apple , shredded with skin
  1. 1. Preheat the oven to 425.
  2. 2. Whip eggs and milk until frothy.
  3. 3. Add remaining ingredients, except apple and whip until smooth.
  4. 4. Fold in apples.
  5. 5. Pour into a 9 x 5 baking dish that is sprayed with cooking spray.
  6. 6. Bake 15 - 20 minutes until a toothpick inserted in the center comes out clean.
Nutrition Information
Serving size: 6

What’s good for me in this dish?

Eggs provide tryptophan, selenium, iodine, vitamins B2 and B12, and protein. Selenium helps protect our immune systems, and regulates thyroid hormones, and protein plays a critical role in the building of our muscles, blood, skin, hair and nails.

Eggs also contain choline, known to reduce inflammation in the body. According to George Mateljan, author of World’s Healthiest Foods, inflammation contributes to heart disease, osteoporosis, type-2 diabetes and Alzheimers.

Free range, or cage free eggs are considered to be higher in quality nutrients such as all nine essential amino acids, and are less likely to contribute to high cholesterol levels.

Amount Per Serving
Calories: 100
Total Fat: 3.20g
Cholesterol: 71mg
Sodium: 58mg
Total Carbs: 12.83g
Dietary Fiber: 2.07g
Sugars: 4.38g
Protein: 4.86g

Weight Watchers Points 2

Crazy Dutch Babies on Foodista

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Thank you for sharing!



  1. says

    I have not tried to bake this one before either, actually only made it once in a skillet like a pancake, but I do like your version for simplicity – oh, ask and you shall receive, this is how I was taught to cook greens from one of our cooks … I normally add leftover ham bits instead of the hocks and reduce the bacon … if you like yours served southern style, that is with a vinegar pepper sauce on it, then do what I many times do – add the jalapeno and a splash of red wine vinegar at the beginning… I think these collards (or turnips)are wonderful country cooking at its best…

  2. says

    I really appreciate how attentively you’ve lightened this recipe…especially with the shredded apples ;o)

    Thanks for sharing this one.

    Flavourful wishes,

    • says

      Hi Serena – whole wheat pastry flour is a bit more nutritious than refined white flour, so I use it in place of white flour. The end product is far less dense than whole wheat flour. It just doesn’t turn out as light. Here’s a good explanation from ehow.

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