Dutch Baby
This is a delicious and easy-to-make variation of a German pancake. The recipe provides for a number of options. For toppings, serve with either maple syrup or this is also quite tasty with a topping of powdered sugar and lemon. Adding fresh fuit enhances this recipe.
Preheat oven to 475 F.
For each serving:
2 tblsp. Butter
1 egg
¼ cup low-fat milk
½ cup all purpose flour
¼ tsp. almond extract (optional)
½ tsp. grated lemon zest (optional)
Powdered sugar and lemon wedges for serving
Place butter in a 4” ovenproof skillet, ramekin or other baking dish. Heat in oven until butter is melted.
Meanwhile, beat egg with whisk until light and bright yellow. Gradually beat in milk, then flour, until smooth. Stir in almond extract and lemon zest. Pour the batter into the pan of hot butter and return the pan to the oven. Cook until the pancake is puffed and golden, about 12 minutes.
Serve at once with a sprinkling of powdered sugar and lemon wedges. Other toppings can be maple syrup, sliced berries, or other fruit. Sauteed apples, pears or bananas. Warm applesauce or toasted nuts.
