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David Eyre Pancake




Source of Recipe


David Eyre/Craig Claiborne






Recipe Introduction


1966 Article in New York Times by Craig Claiborne: "With Diamond Head in the distance, a brilliant palm-ringed sea below, and this deliciously flavored pancake before us, we seemed to have achieved paradise."





List of Ingredients



• 2 eggs
  
• 1/2 cup flour
  
• 1/2 cup milk
  
• 1/2 teaspoon ground nutmeg
  
• 4 tablespoons butter
  
• 2 to 3 tablespoons powdered sugar
  
• juice of half a lemon, or more to taste
  






Instructions



1. Preheat oven to 425 degrees.
   
2. In a mixing bowl, lightly beat eggs. Add flour, milk and nutmeg and lightly beat until blended but still slightly lumpy.
   
3. Melt butter in a 12-inch skillet with a heatproof handle over medium-high het. (An 11X7-inch Pyrex dish will work equally well.)
   
4. When butter is very hot, but not brown, pour in batter.
   
5. Bake until pancake is billowing on the edges and golden brown, about 15 minutes.
   
6. Working quickly, remove pan from oven, and using a fine mesh sieve, sprinkle with sugar. Return to oven for 1 to 2 minutes more.
   
7. Sprinkle with lemon juice.
   






Final Comments


Serves 2-4.