David Eyre'S Pancake From Ny Times
- 2 eggs
- 1/2 cup flour
- 1/2 cup milk
- Pinch of nutmeg
- 4 Tablespoons of butter
- 2 Tablespoons confectioners' sugar
- Juice of half a lemon
- Fig or blackberry jam, pear butter, or any kind of marmalades for serving (optional)
- 1. Preheat 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 min.
- 3. Quickly remove from the oven and, using a sieve, sprinkle with confectioners' sugar. Return to the oven for a minute. Remove again and squeeze the lemon juice over it and serve with jam.
eggs, flour, milk, nutmeg, butter, sugar, blackberry jam
Taken from www.epicurious.com/recipes/member/views/david-eyres-pancake-from-ny-times-52490601 (may not work)