One weekend last fall I stayed at a lovely little Bed and Breakfast in Arlington, Vermont with my friend, Christine. This is what the innkeeper served us for breakfast on Sunday morning.  It will always remind me of a fantastic weekend of shopping and laughter with a special friend. It's absolutely delicious, too!

Dutch Baby

PANCAKE mix

2 Tablespoons unsalted butter

1 egg

1/4 cup low fat milk

1/4 cup unbleached flour

1/4 teaspoon almond extract

1/2 teaspoon lemon zest -- optional

WARM BERRY SAUCE

2 cups raspberries -- fresh or frozen

2 cups strawberries -- fresh or frozen

1/3 cup sugar

1/3 cup orange juice -- freshly squeezed

3 Tablespoons lemon juice -- freshly squeezed

POWDERED SUGAR FOR DUSTING

Place butter in a 4" diameter ovenproof skillet, ramekin or other baking dish and heat in the oven until the butter is melted. While the butter melts, beat the egg in a food processor, blender, or bowl with wire whisk until light and bright yellow. Gradually beat in the milk, then the flour, until smooth. Stir in the almond extract and lemon zest. Pour the batter into the pan of hot butter and return the pan to the oven. Cook until the 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 jelly roll fashion and cut crosswise into slices at the table.

The classic topping is a sprinkling of powdered sugar and a generous squeeze from lemon wedges. Other suggestions follow. No matter what toppings you choose, present them in small bowls at the table for adding according to taste. Be sure to have the whole breakfast on the table and everyone seated before bringing the pancake directly from the oven.

WARM BERRY SAUCE

Combine berries, sugar, orange and lemon juices over medium heat. Cook,stirring continuously until fruit begins to break up, about 5 minutes. Puree in a food processor or blender, return to saucepan, and heat until warm.

Return to Breakfast/Brunch