Monday, July 18, 2011

fluffy oven pankcake

Happy Monday friends!  I hope everyone enjoyed the weekend.  Yesterday I tried a new breakfast recipe.  A friend told me about these "fluffy oven pancakes" last week and I had to test it out for myself.  While flipping through gojee (amazing recipe site, for those of you who have not checked it out) I found a like to this pancake recipe from The Essential New York Times Cookbook.  The recipe originally appeared in the Times in 1966, and so many years later it still holds strong!  I had so much fun making (and watching) this fluffy pancake.  I think it will definitely become a regular weekend treat at our house.  Yummy! 

David Eyre's Pancake

1/3 cup all-purpose flour
1/2 cup whole milk
2 eggs, lightly beaten
pinch of nutmeg
4 tablespoons (one half stick) of unsalted butter
2 tablespoons confectioners' sugar
juice of half a lemon
  1. Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy.
  2. Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.
  3. Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve with your choice of toppings.   I topped ours with freshly sliced strawberries (glazed in lemon juice and sugar) and syrup!  Nothing wrong with a little bacon on the side, too!  :)   

sunday + pancake + bacon + bloody mary = perfection


Fritzy said...

mmmmmmmmmmmm. that looks amazing. perfect post midnight ride b-fast.

Laura said...

Looks like a GREAT thing to make while in Seaside!!! THANKS.....

Kelly said...

Super yummy! The perfect Sunday morning breakfast! :) xo!

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