Wednesday, January 9, 2008

Breakfast Pancake

I am posting this recipe because I was skeptical when I first read it in the Times.
I am a fan now, it is so easy and absolutely delicious.
When you take it out of the oven it puffs up like jiffy pop.
Make sure you put tons of lemon and powdered sugar on top.
Everyone loves it in my family and it is so simple...

Breakfast pancake
2 eggs
1/2 cup flour
1/2 cup milk
Pinch of ground nutmeg
4 tablespoons butter
2 tablespoons confectioners' sugar
Juice of half a lemon
Fig or blackberry jam, pear butter or any kind of marmalade, for serving (optional, I never use, it's too good with just the lemon juice).

1. Preheat the oven to 425 degrees. In a mixing bowl, lightly beat the eggs. Add the flour, milk and nutmeg and lightly beat until blended but still slightly lumpy.

2. Melt the butter in a 12-inch skillet with a heatproof handle over medium-high heat. When very hot but not brown, pour in the batter. Bake in the oven until the pancake is billowing on the edges and golden brown, about 15 minutes.

3. Working quickly, remove the pan from the oven and, using a fine-meshed sieve, sprinkle with the sugar. Return to the oven for 1 to 2 minutes more. Sprinkle with lemon juice and serve with jam, pear butter or marmalade. Serves 2 to 4.
This recipe appeared in a Times article by Craig Claiborne.

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