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David Eyre's Baked Pancake
1/2 cup - Flour
1/2 cup - Milk
2 eggs - lightly beaten
1 pinch - Nutmeg
4 Tblsp - Butter
2 Tblsp - Confectioner's Sugar
Juice from 1/2 lemon
Preheat oven to 425 degrees.

In a mixing bowl, combine the flour, milk, eggs and nutmeg. Beat lightly. Leave the batter a little lumpy. Melt the butter in a 12-in skillet with heatproof handle. Bake in the oven over 15-20 minutes or until the pancake is golden brown. Sprinkle with sugar and briefly return it to the oven.

Sprinkle the lemon juice on it, then serve with jelly, jam or marmalade.

Craig Claiborn printed this recipe in the New York Times in 1966. The founder of Honolulu Magazine and a marvelous ameteur cook in Honolulu, David Eyre, had given it to him. "It was shortly before noon on a sun-drenched terrace overlooking Waikiki Beach and the festivities began with a well-iced Bloody Mary, followed by drippingly sweet papaya slices and then a pancake the likes of which we had never sampled better. That was David Eyre's pancake, which was served with chilled champagne." This is that recipe.

Serves 2-4





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