This is a recipe my late husband and I cut out of the NY Times back in the late 70s or early 80s. It's called "David Eyre's Pancake" and it quickly became a favorite for Christmas morning breakfast. It's very easy to make and quick to assemble. Serve it topped with confectioners' sugar or topped with your favorite jelly or jam. It puffs up beautifully in the oven and makes a wonderful presentation--almost as exciting as the Christmas gifts themselves!
1/2 cup flour
1/2 cup milk
2 eggs, lightly beaten
1/8 teaspoon nutmeg
4 tablespoons butter
2 tablespoons confectioners' sugar
Preheat oven to 425 degrees
|Combine flour, eggs, milk and nutmeg|
Melt the butter in a 12-inch skillet with a heatproof handle. When the butter is very hot but not brown, pour in your batter. Place in oven and bake for 15 to 20 minutes until golden brown.
|First in my Gourmet De-Lite series is out now!|
|Coming in June 2013!|