Lemon Dutch Babies
The cutest little individual breakfast pancakes!
You see what I mean?
Perfect for a cold morning!
Lemon Dutch Babies are light and served warm.
Such a fresh lemon taste!
Sprinkled with a bit of powdered sugar and topped with your favorite fruit, a yummy breakfast in the making.
Ingredients to make 4:
2 eggs
1/2 cup skim milk
1/2 cup flour
2 tsp lemon zest
1/2 Tbsp granulated sugar
2 Tbsp unsalted butter
powdered sugar
Directions:
Place 1/2 Tbsp butter in each of 4 ramekins. Turn on oven to 400 degrees. Place ramekins into the oven until the butter melts. Remove from oven and swirl the butter around to coat the inside of the ramekin. In a large bowl, whisk together eggs and milk. Then add the flour, lemon zest and sugar. When combined, pour batter into 4 ramekins.
Place in a 400 degree oven and bake for 15-18 minutes or until puffed and golden. Dust with powdered sugar and top with your favorite fruit before serving.
Lemon Dutch Babies puff up like a souffle and then settle back down into their pots. A light lemon pancake flavor and texture in every bite!
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Celebrate the little things that make life sweet,
Christine
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| Lemon Cream Danish |
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| Strawberry Smoothie |
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| Quick Mini Strawberry Sweet Rolls |
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