PUFF THE MAGIC PANCAKE
4 tsp BUTTER (NOT margarine)
1/2 cup WHOLE MILK
1/2 tsp VANILLA
1/2 cup FLOUR
1/4 tsp SALT
Pinch of GROUND NUTMEG (freshly grated is best)
2 tsp POWDERED SUGAR
Preheat oven to 425 degrees. Spray four custard cups with nonstick cooking
spray and place on a cookie sheet. Place 1 teaspoon of butter in each cup,
then place the cookie sheet in the oven for five minutes to melt the butter
to a sizzling point. Remove from oven and set aside.
In a small mixing bowl, whish milk, eggs and vanilla. Add flour, salt and
nutmeg, whisking to blend into a smooth batter. Ladle equal amounts of
batter into each of the cups the return to the oven and bake for 10-15
minutes. Pancakes will puff during baking.
Remove cookie sheet from oven---custard cups will be very hot. Pancakes may
be removed from cups or placed on a plate or served in the custard cups.
Garnish each pancake by sprinkling with 1/2 teaspoon of powdered sugar.
Serve with maple syrup or garnish with fresh fruit or yogurt. I like
squeezing lemon juice over each pancake before sprinkling with powdered
sugar and then serving with applesauce or frozen (thawed) peaches.
Makes 4 puffed pancakes.....recipe can be doubled.