Christmas Pancake by Peg Cochran

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

Combine flour, milk, eggs and nutmeg.  Beat lightly leaving the mixture slightly lumpy.
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.

Sprinkle with confectioners' sugar and return briefly to the oven to melt.  Makes 4 to 6 servings...or less depending on your appetite!  If you have the batter all ready, you can put it together and pop it into the oven as the last presents are being opened.

First in my Gourmet De-Lite series is out now!

Coming in June 2013!