In honor of National Pancake Week, February 19-25, I'm happy to share one of our family's Sunday breakfast favorites: Lemon Yogurt Dutch Babies. Dutch babies are a puffy, rich custard pancake, a cousin to Yorkshire puddings and popovers. Light as air, they are easy to make and quite simply delightful. The best thing about these babies is that you don't have to sit watch over a griddle: you just pop them in the oven, where they puff up on their own. I use Stonyfield Smooth & Creamy Fat Free Plain Yogurt to make my Dutch babies even more custard-like at the center.
Lemon Yogurt Dutch Babies
- 4 eggs
- 1 cup of flour
- 1 cup of Stonyfield Smooth & Creamy Fat Free Plain Yogurt
- pinch of salt
- pinch of baking powder
- powdered sugar
1. Preheat oven to 475 degrees. Place one small slice of butter in each cup of a 12-cup muffin or popover tin and heat in oven until butter is melted. Remove from oven.
2. Mix eggs, flour, yogurt, baking powder and salt in a food processor or with a whisk. Divide the mixture between the twelve cups of the muffin or popover tin.
3. Bake until golden brown and puffy, about 12 minutes, squeeze the juice of one lemon over the babies and sprinkle with powdered sugar. Plan on serving your babies warm ASAP as they do de-puff after awhile.