PUFFED PANCAKE
Puffed Pancake
Yield: One gorgeous pancake
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Ingredients
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1 tablespoon butter
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1 egg
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¼ cup milk
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¼ teaspoon almond extract
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¼ cup flour
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1 tablespoon sugar
Directions
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Preheat oven to 475 degrees
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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.
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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.
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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.
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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.
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Serve with Vermont maple syrup or Karen's Orange Apricot Ginger Sauce