julia child, mastering the art of french cooking, julie powell, french cuisine

Dutch Baby Pancakes

Originally printed in the Cooking Light magazine, these fluffy pancakes aren’t too bad where calories are concerned.

Dutch Baby Pancakes

– 1 C flour
– 1 Tbsp. sugar
– 1 C skim milk
– 2 tsp. vegetable oil
– 2 tsp. vanilla
– 2 eggs, lightly beaten
– 2  egg whites, lightly beaten
– vegetable cooking spray
– powdered sugar for topping
– lemon halves for topping

Combine flour and sugar in a bowl and set aside. Combine all wet ingredients with a whisk.
Add wet to dry ingredients and stir well with wire whisk.
Spray 2 pie plates with Pam spray. Pour mixture evenly between 2 pie plates.
Bake at 425 degrees for 20 minutes. Reduce to 350 for an additional 3 minutes ’til puffed and golden.
(Will deflate when removed from heat.)
Sprinkle with fresh squeezed lemon juice from lemon halves and coat with powdered sugar to taste.

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