|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 49g||63%|
|Saturated Fat 18g||92%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 7g||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These little oven pancakes—also known as a Dutch baby, German pancake, a Bismarck, or a Dutch puff—use just a small amount of flour with an egg and milk. They're delicious with fruit or syrup or serve with warmed preserves and a dusting of powdered sugar. Considered a popover and traditionally made quite large, this Dutch baby variation is cooked in a 5-inch cast iron skillet, just the right size for a single serving. This recipe makes one serving, but you can easily scale it up for two or more people, or altered slightly for a blueberry pancake variation.
Gather the ingredients.
Preheat the oven to 475 F.
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 an ovenproof handle, or an oven-safe ramekin. A 5-inch cast iron skillet is perfect for one pancake.
Put the pan in the hot oven and melt 2 teaspoons butter.
With a potholder or oven mitt, swirl the pan to coat the entire bottom and sides with the melted butter. Pour the batter into the pan and place in the hot oven. Bake the pancake for about 10 minutes, until puffed and golden brown.
Remove the Dutch baby from oven; squeeze a little fresh lemon juice over it if desired. Serve it sprinkled with powdered sugar or top with syrup, preserves, fresh fruit, spiced warm fruit, sausage, bacon, ham, or a meat substitute.