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
- Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy. Ask a question about this step.
- 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. Ask a question about this step.
- 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