Recipe: Dutch Baby Pancake

DUTCH BABIES BAKED PANCAKES
Source: First Impressions by The Junior League of Waterloo-Cedar Falls, Iowa
Yield: 1 serving

1 tablespoon unsalted butter
1 egg
1/4 cup low-fat milk
1/4 cup flour
1/8 teaspoon baking powder
1/2 teaspoon grated lemon zest
1/4 teaspoon almond extract
Sliced fruit, such as strawberries, apples or peaches*
Confectioners' sugar

Place the butter in a 4-inch individual ramekin or round baking dish and melt in the oven.

Whisk the egg in a mixing bowl until light yellow and fluffy. Add the milk gradually, whisking constantly. Add the flour and baking powder and mix well. Stir in the lemon zest and almond extract.

Spoon the batter into the heated butter in the ramekin.

Bake at 475 degrees for 10 to 12 minutes or until puffed and golden brown.

Remove to a serving dish and spoon the fruit into the center. Sprinkle with confectioners' sugar and serve with syrup. Garnish the plate with additional fruit.

*You may microwave 1/4 chopped peeled Jonathan apple, or other comparable apple, on High for 1 minute and spoon the apple and 1 tablespoon chopped pecans into the center of the batter before baking. You may also increase the recipe and prepare several Dutch Babies at once.

NOTE: Ramekins are 3- to 4-inch dishes used for baked or chilled dishes. Ramekins are generally made from earthenware or porcelain and look like small souffle dishes.