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David
Eyre's Baked Pancake |
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Ingredients
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 |
Instructions
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.
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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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