Serves 1
The basic recipe for these pancakes, otherwise known as "dutch babies" is for individual pancakes. For two or more individual pancakes, multiply by each portion. For larger groups, multiply all ingredients as you increase the pan size (i.e. an 8 inch pie plate is perfect for 4 people).

• 2 tablespoons unsalted butter
• 1/4 teaspoon almond extract (optional)
• 1 egg
• 1/4 teaspoon lemon zest (optional)
• 1/4 cup low-fat milk Toppings
• 1/4 cup unbleached all-purpose flour

Preheat oven to 475°F. Place butter in a 4-inch ovenproof skillet, or other baking dish. Heat butter in oven. While butter melts, beat egg until light and bright yellow. Gradually beat in milk, and then flour, until smooth. Stir in almond extract and lemon zest. Pour batter into pan of hot butter and return pan to oven. Cook until the pancake is puffed and golden, about 12 minutes. Serve at once, accompanied by preferred toppings. With larger serving, one idea is to spread large pancake with selected topping, roll up jellyroll fashion, and cut crosswise into slices.

Topping ideas include: Powdered sugar, sliced berries, oven-toasted pecans, blueberries, sautéed apples, etc.