Prep: 15 minutes Bake: 15 minutes 1 serving
1 egg
1/4 cup all-purpose flour
1/4 cup milk
2 T butter, melted
dash of teaspoon vanilla extract
fresh blueberries, raspberries and/or sliced strawberries, or any jam or jelly
Powdered sugar, honey, or maple syrup (optional)
Directions
1. Allow egg to stand at room temperature for 30 minutes. In a medium mixing bowl, beat eggs with a wire whisk until frothy. Add flour, milk, 1 tablespoon of the melted butter, and almond extract; beat until smooth. Stir in lemon peel; set aside.
2. Heat a 8-inch cast iron skillet in a 450 degree F. oven for 2 minutes. Add the remaining tablespoon melted butter to the 8-inch skillet; swirl to coat pan. Pour batter into hot skillet. Bake pancake in the 450 degree F. oven about 15 minutes or until puffed and golden.
3. To serve, remove pancake(s) from oven. Spoon fruit into center of pancake or smear with jam or jelly. Sprinkle with powdered sugar, if you like. or drizzle with honey or maple syrup. (Pancake will collapse as it cools.) Makes 1 serving.
