Single-Serve
Dutch Baby Pancake*
½ tbsp. butter (approximately)
¼ cup unsweetened vanilla almond milk (can
substitute plain almond milk or other milk + 1/2 tsp. vanilla)
¼ cup all-purpose flour
1 tbsp. sugar or Stevia Baking Blend
1 egg
1 tsp. vanilla
Pinch of salt
1. Preheat
oven to 450 degrees. Place a 6” mini
cast iron skillet inside the oven while it heats up.
2. Heat
the almond milk in the microwave for about 15 seconds. It should be warm, but not so hot that it
will cook the egg.
3. In
a bowl, mix egg and almond milk together.
Beat until light and fluffy.
4. Add
vanilla, sugar, and salt. Mix well.
5. Gradually
add in flour and mix until large lumps disappear.
6. Remove
skillet from oven and reduce heat to 375 degrees F.
7. Melt
the butter in the hot skillet, swirling to coat the bottom and sides of the
pan. Remove/pour off any excess butter,
leaving a thin coating.
8. Pour
batter into pan and place in oven. Bake
until puffed and beginning to brown, about 12-15 minutes.
9. Serve
sprinkled with cinnamon and powdered sugar, if desired.
*Recipe can be doubled and baked in a 10-12”
skillet.
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