Monday, 6 January 2014


Baked Pancake

A baked pancake is testimony to the rising power of an egg. Similar to Yorkshire pudding, but without the savory beef infusion, baked pancakes can be served simply, with a dusting of powdered sugar and a few squeezes of lemon, or they can be effulgently dopped with fresh fruit or fruit compote. Seeing as how this must be served and eaten immediately after being cooked, the only practical way to make several is to have several pans, one for each pancake.
1 egg
1/3 cup flour
pinch of cinnamon
pinch of nutmeg
2 teaspoons sugar
2 drops vanilla extract
1/2 cup milk
2 tablespoons butter
Preheat oven to 375 degrees.
Combine egg, flour, cinnamon, nutmeg, sugar, vanilla, and milk.
Mix well.
Melt the butter in a 7- to 8-inch ovenproof skillet until bubbly (but not brown).
Quickly pour all of the batter into the pan and scoot it into the preheated oven.
Bake 8-10 minutes or until golden brown and firm.
The sides of the pancake will be high and dry, the center will be shallow and soft.
Slip the pancake onto a warm plate and sprinkle it with powdered sugar and a squeeze of lemon or topping of choice. Serve immediately.**