Yield: Serves 1
- 1 large egg, beaten
- 1/4 cup milk
- 1/4 teaspoon vanilla or almond extract
- 1/2 teaspoon lemon zest, optional
- 1/4 cup all-purpose flour
- 2 teaspoons butter
- lemon juice, optional
- confectioners' sugar, optional
- fresh fruit or preserves, optional
- syrup, optional
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 oven-proof custard cup. A 5-inch cast iron skillet was perfect for one.
Put the pan in the hot oven and melt 2 teaspoons butter. Using potholder or oven mitt, swirl pan to coat the sides with the melted butter. Pour in the batter and place in oven. Bake the pancake for about 10 minutes, until puffed and golden brown. Remove from oven; squeeze a little fresh lemon juice over, if desired and serve sprinkled with powdered sugar or top with fresh fruit, syrup, or preserves.
This recipe makes 1 serving, but you can multiply for more people.
Originally shared on our forum by catperson.