Dutch Baby Pancakes
Bake large popover-like Dutch Baby Pancakes in a pie plate and fill with fresh fruit. Top Dutch Baby Pancakes with sweetened cream cheese and serve.
Make This Recipe
2 Tbsp. butter or margarine
1/2 cup flour
1/4 tsp. salt
1/2 cup milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup JET-PUFFED Marshmallow Creme
1 cup sliced strawberries
2 fresh peaches, peeled, sliced
1 cup blueberries
- HEAT oven to 450°F.
- ADD butter to 9-inch pie plate; heat in oven until melted. Tilt pie plate to evenly coat bottom and side with butter. Beat flour, salt, milk and eggs with whisk until blended; pour into pie plate. Place on lowest oven rack.
- BAKE 18 min. Reduce oven temperature to 350°F. Bake an additional 10 min. or until golden brown. Meanwhile, beat cream cheese and marshmallow cream with mixer until blended.
- FILL pancake with fruit; top with cream cheese mixture.
Size Wise: This easy-to-prepare rich pancake is the perfect recipe to serve at your next brunch.
Special Extra: Toss fruit with 1 Tbsp. Kirsch (cherry brandy). Let stand 30 min. before spooning over the hot pancake.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More