These little oven pancakes -- also known as Dutch babies -- use just a small amount of flour with an egg and milk. They're delicious with fruit or syrup or serve with warmed preserves and a dusting of powdered sugar. I used a 5-inch cast iron skillet, and it was just the right size for a single serving.
- 1 large egg (beaten)
- 1/4 cup milk
- 1/4 teaspoon vanilla (or almond extract)
- 1/4 cup flour (all-purpose)
- 2 teaspoons butter
- Optional: 1/2 teaspoon lemon zest
- Optional: 1/2 teaspoon lemon juice
- Optional: sprinkle of confectioners' sugar
- Optional: 1 cup of fresh fruit or preserves
- Optional: syrup
Preheat the oven to 475 F.
In a small bowl, combine the egg, milk, extract, and lemon zest, if using. Whisk to blend thoroughly. Whisk in the flour until smooth.
Use a shallow container with sides no more than 3 inches high, such as a small saucepan with ovenproof handle, or an oven-safe ramekin. A 5-inch cast iron skillet was perfect for one pancake. ( Buy a 5-inch Cast Iron Skillet From Amazon )
Put the pan in the hot oven and melt 2 teaspoons butter.
With a potholder or oven mitt, swirl pan to coat the entire bottom and sides with the melted butter. Pour the batter into the pan and place in the hot oven. Bake the pancake for about 10 minutes, until puffed and golden brown.
Remove the Dutch baby from oven; squeeze a little fresh lemon juice over it if desired. Serve it sprinkled with powdered sugar or top with fresh fruit, syrup, or preserves.
This recipe makes one serving, but you can easily scale it up for two or more people.
Originally shared by Cat.
Add warm spiced fruit or cooked sausages, bacon, ham, or a meat-free substitute.
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