These are super easy and delishious! Because they’re mini you can make them in a toaster over-
3-Tablespoons low fat (1%) milk
1- Teaspoon lemon juice
1-Tablespoon granulated sugar
1/4 Teaspoon vanilla extract
3 1/2 Tablespoons all purpose flour
Pinch of salt
1- Teaspoon unsalted butter
A few punches of confectioners sugar
2- Lemon wedges
1. If using a conventional oven -preheat to 450 degrees
2. Combine milk, lemon juice, egg, vanilla extract and granulated sugar in a blender and pulse until smooth. Add flour and pinch of salt, and pulse again until combined; set aside.
3. Divide butter between 2 ramekins (6-ounce) or custard cups and place on baking sheet. Heat in the preheated oven or place n toaster oven and heat until butter is melted, about 3 minutes. Remove from oven; carefully tilt ramekins to coat sides with the melted butter. Pour batter into the hot ramekins. Bake until Dutch Babies are puffed and beginning to lightly brown on top and edges, about 10 minutes.
4. Place each ramekin or custard cups on serving plate and pinch confectioners sugar around the hot Dutch Babies and around the plate. Add lemon wedge on the side. You can add berries, lemon zest, almonds to enhance or for an elegant presentation.