A Breakfast Food By Any Other Name Tastes Just as Sweet…..
As horrified as I am when I think about some of the foods we ate growing up they inspire me to make them better. Well, I don’t honestly think I can make them taste any better, because they were really, really good. But I can absolutely make them healthier! One of our favorite breakfasts was what my mom called “New York Omelets”. I have no idea where she got the recipe, it was just on an old stained recipe card taped to the inside of her recipe book, but we used it a lot. And the recipe was passed down to my siblings and me. As I was looking for the origin of the recipe, still can’t put a pin in it, I found out that these yummy breakfast treats are actually called Dutch Babies, or German Pancakes. Regardless of what they are called, they are mouth watering!
The only problem with the recipe that my mom used was that it was huge! She made it in a pie plate, and any one of us could easily eat the whole entire thing. My favorite way to eat it was drowned in margarine, and powdered sugar. I cringe a little now that I think about it. Plus, the portion was huge, but if it’s ONE serving, right in front of you why wouldn’t you eat the entire thing?! The other day I saw a picture of them in strips (I wish I could remember where) and I thought it would be absolutely ingenious to make them into cups using muffin tins. First it would absolutely help with portion control, second they would be easier to serve, and third they would just be adorable. And instead of having over 300 calories sitting right in front of you each mini is only 47 calories!
I wanted to lighten them up as much as possible, so I used a scant amount of light butter to grease the tins, and egg whites for the batter. Essentially I got muffins. It didn’t work. The yolks in the egg, and the fat in the butter, were necessary to make these little guys do what they needed to do, but I was able to use almond milk in place of regular milk to help keep the calories down. So, I doubled the butter, used whole eggs, and voila…. A mini star was born! I didn’t smother them in butter, I didn’t dump loads of powdered sugar on them, instead I added a dollop of light whipped cream to each one, sprinkled a tad of Truvia zero calorie sweetener over the tops, and sifted the smallest amount of cocoa powder over them to give them some grace, elegance, and color. The beautiful thing about these is you can top them with whatever you want, compote, fresh fruit, pure maple syrup, they are basically just a vessel for you to mold into a beautiful masterpiece. They reheat well, and would make a beautiful addition to any breakfast or brunch table. So, sit back, relax, and enjoy!
Dutch Baby Minis
By Angie Gouchenour
5 teaspoons of light butter ( ½ teaspoon for each muffin tin)
½ cup all-purpose white flour (or white wheat)
2 teaspoons of sweetener of your choice
Pinch of salt
2 whole eggs
½ cup unsweetened vanilla almond milk (You can use any kind of milk. Calories will change)
Pre heat oven to 420
Combine flour, salt, sweetener, and eggs together in a bowl until smooth
Put ½ teaspoon of light butter into each of the 10 muffin tins and place in the oven while you finish making batter (If you put them in the oven in the beginning of the process the butter will disappear)
Add a small amount of milk to the flour and egg mixture, and stir until smooth, then add a little more at a time until all the milk is used
Carefully remove the hot pan from the oven and add 2 Tablespoons (approximately) of batter to each muffin tin
Bake in preheated oven for 13 mins
Remove and enjoy!
47 calories per mini