Dutch Baby Pancakes Recipe

This recipe was given to us in our packet of healthy recipes for the fitness challenge. We changed the recipe slightly, only in the type of stuff we used, but I will make notes below as to what was changed.

You Will Need:
-3 tbsp unsalted butter (we used just regular margarine)
-3 large eggs
-3/4 cup whole milk (we used 2%)
-1/2 cup all-purpose flour
-1/4 tsp salt
-1/2 tsp pure vanilla extract
-1/4 cup sugar (we used the real sugar, but I'm sure you can substitute with a splenda or something)
-1 tbsp powdered sugar
-1 tbsp fresh lemon juice (we left this off, and did not use lemon juice at all, because James did not think it would be good, and it was perfectly fine without it, so it's your choice whether to use it or not)

Directions:
-Preheat oven to 425. In a medium cast iron or ovenproof nonstick skillet, melt 2 tbsp butter over medium heat, set aside. (We had neither an ovenproof skillet nor a cast iron skillet, so we just used a glass pie dish and it worked fine. We melted the butter in the microwave and just poured it into the pie dish and spread it around).
-In a blender combine eggs, milk, flour, salt, vanilla, and the regular sugar. Blend until foamy, about 1 minute. Pour batter into skillet (or pie pan). Bake until pancake is puffed and lightly browned, about 20 minutes. (We only baked for about 18).
-Working quickly, dot pancake with 1 tbsp butter, and sprinkle with powdered sugar and lemon juice. Slice into wedges and serve immediately.



We cut it into 4 wedges and it was only 225 calories per wedge. I sliced up a banana on top of mine and James used a reduced sugar strawberry spread on his. They were not really airy and poofy and cake like. They were a little thicker, but it was still extremely delicious and filling. It was delicious just by itself without any syrup or anything. It was plenty sweet enough. I definitely recommend this recipe and we will be having it again I'm sure.

**EDIT**
We found out that if you spray the dish with cooking spray (we personally use olive oil spray) before you put in the melted butter, that you end up with a more browned edge, which is the best part, and it doesn't hardly stick to the pan. It comes out looking all funny, but don't worry, it drops down in just a minute. Below is a new picture we got when we used cooking spray, right after we took it out of the oven. It had already started to fall by this point, but it still shows what I mean! I definitely recommend using the cooking spray.