Instructions: Be sure to have all the brunch dishes on the table and everyone seated before bringing the pancake directly from the oven.

This recipe is for 1 serving, which
is great when serving a small crowd and individual pancakes can be offered. For larger groups, multiply all ingredients as you increase the pan size. Giant versions can also be baked in a shallow paella pan that holds eight times the batter recipe. Top with: a sprinkle of powdered sugar and a squeeze of lemon juice; sliced fresh seasonal fruit or fruit sauteed in butter; warmed applesauce; almonds, pecans or walnuts.

2 tablespoons unsalted butter
1 egg
1/4 cup low-fat milk
1/4 cup unbleached flour
1/4 teaspoon almond extract (optional)

1/4 teaspoon grated lemon peel (yellow part only; optional)

Fruit, nut or sauce topping of your choice

Preheat oven to 475 degrees.

Place butter in 4 inch ovenproof skillet, ramekin or other baking dish. Heat in oven until melted.

Meanwhile, beat egg in food processor, blender or bowl with wire whisk until light and bright yellow. Gradually beat in milk, then the flour until smooth.

Stir in almond extract and lemon peel. Pour batter into skillet with hot butter and return to oven.

Bake until pancake is puffed and golden, about 12 minutes. Serve at once, accompanied by selected toppings.

When you make larger pancakes, cut them into wedges at the table or spread with selected topping, roll up jellyroll fashion and cut crosswise into slices at the table.

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