Dairy-free Dutch Pancake

Or Dutch Babies, as the Joy of Cooking called the recipe.

I usually make breakfast on Sunday mornings, something a little more exciting than the regular frozen waffles or cereal... this past Sunday I was looking for something new, and stumbled upon the Joy of Cooking's recipe for Dutch Babies, or Dutch Pancakes. (I recall that the "Baby" reference was to the size of the pancake, but this was just right for two people, accompanied by juice, coffee, and our favorite, Gimme Lean.)

I have come to like the cooking abilities of almond milk, rather than soy, and I have it in the house all the time, unlike goat's milk. (Attention vegans- this recipe has eggs!) It worked great with almond milk- rose wonderfully, fell quickly, and tasted amazing. I'll be making this one again.

Whisk/beat together until smooth:
1/2 cup almond milk (we use Almond Breeze Original)
1/2 cup all-purpose flour (I did sift this, too, for extra smoothness)
1/4 cup sugar
2 large eggs, at room temperature

Melt in a 10-inch ovenproof skillet (the recipe says "cast iron is ideal" and yes it was) over medium heat:
4 tablespoons margarine (I prefer Earth Balance)

Tilt the pan so that the margarine coats the sides. Pour the mixture into the skillet and cook, without stirring, for 1 minute. Place the skillet in the oven and bake until the pancake is puffed and golden, 12 to 15 minutes (though mine was more like 18/20 minutes.)

Sprinkle with powdered sugar.

Serve immediately, for the pancake loses its puff, and therefore its drama, almost immediately. Eat with jam of your choice!