Double Dutch Baby
6 eggs, 2 egg whites
1 1/3 cups whole or lowfat milk
1 1/2 cups rolled oats
4 T. butter
1/8 t. salt
1/2 t. baking powder
1 t. vanilla
Large (18” x 26”) jelly roll sheet pan (don't use a cookie sheet) or two cast iron on oven-safe nonstick skillets.
Preheat oven to 450 degrees.
Place eggs in a blender and blend about 2 minutes until light and fluffy. Add remaining ingredients except butter and blend 1-2 minutes more until smooth batter is formed.
Once the oven is heated, place butter in two pieces on pan and put in oven until butter is hot and sizzling. Carefully remove pan from oven and pour batter into middle of pan. Bake 15 minutes until golden and puffed.
Serve topped with sugar and lemon, maple syrup or strawberry sauce.