Dutch Baby Pancake

Yield:4-6 slices

A Dutch baby pancake is a puffy, oven baked pancake. A preheated skillet enables the batter to start cooking immediately and causes it to puff up around the edges of the pan. It's a pretty presentation right out of the oven for guests, but it does start to sink right away as it cools so everybody needs to be ready at the table when it's pulled out of the oven. The pancake base recipe comes from Cooking Light Magazine and can be easily dressed up to suit your tastes by adding chocolate chips, cooked or fresh fruit, whipped cream or anything else you like with pancakes

3/4 cup 2% reduced-fat milk 1/2 cup all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 2 large eggs 1 tablespoon butter powdered sugar

1. Preheat oven to 450°.

2. Place a 9-inch cast-iron or oven-safe skillet in a preheated 450° oven for 15 mintes.

3. Combine all ingredients except the butter and powdered sugar, stirring with a whisk until smooth. Melt 1 tablespoon butter in the preheated pan until browned, swirling to evenly coat pan. Add the batter to the hot pan and sprinkle evenly with chocolate chips.

4. Bake at 450° for 10 minutes or until puffed and browned. Remove from oven and slide onto a plate. Dust with sifted powdered sugar. Serve immediately.

Variations:

Sprinkle the batter with 1/4 cup mini chocolate chips before baking.
Sprinkle the batter with 1/4 cup peanut butter baking chips before baking, top with sliced bananas before serving
Sprinkle the batter with a mixture of 1/4 cup peanut butter and chocolate chips before baking
Sauté apples or pears in brown sugar and cinnamon and then sprinkle fruit on top of pancake either before or after baking.
Top with fresh fruit and home-made whipped cream with liqueur