PUFFED PANCAKE

Yield: One gorgeous pancake

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Ingredients

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• 1 tablespoon butter

• 1 egg

• ¼ cup milk

• ¼ teaspoon almond extract

• ¼ cup flour

• 1 tablespoon sugar

 

Directions

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• Preheat oven to 475 degrees

• When the oven is good and hot, put a tablespoon of butter into a 5 ½ inch (or so) skillet or ramekin. Let it melt and try not to burn the butter.

• Beat the egg until it’s seriously fluffy, then beat in milk and almond extract. Next add the flour and sugar, and beat until smooth.

• Pour this into the very buttery and hot skillet, and put it back into the oven. Bake for about 7-8 minutes (or possibly more) until puffed and golden and baked through.

• Don’t burn yourself taking it out of the oven, and beware that if you put the skillet directly onto a plate the plate might crack. We put a little cork coaster underneath to prevent that from happening.

• Serve with Vermont maple syrup or Karen's Orange Apricot Ginger Sauce