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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Single-Serve Dutch Baby Pancake Recipe

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This recipe for Single-Serve Dutch Baby Pancake is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large egg, beaten
1/4 cup milk
1/4 teaspoon vanilla or almond extract
1/4 cup all-purpose flour
2 teaspoons unsalted butter
1/2 teaspoon lemon zest, optional
1/2 teaspoon lemon juice, optional
Confectioners' sugar, for dusting, optional
1 cup preserves, optional
Syrup, optional
Directions:
Directions:
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 an ovenproof handle, or an oven-safe ramekin. A 5-inch cast iron skillet is perfect for 1 pancake. 

Put the pan in the hot oven and melt 2 teaspoons butter. 

With a potholder or oven mitt, swirl the 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 syrup, preserves, fresh fruit, spiced warm fruit, sausage, bacon, ham, or a meat substitute.
Personal Notes:
Personal Notes:
For best results, use room temperature ingredients. I let the batter sit for a bit before baking. The results were a perfectly puffy pancake.

 

 

 

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