This classic puffy pancake was introduced by David Eyre via Craig Claiborne and the New York Times in 1966, and we can't believe we missed it until now. In the past, we have relied on more complicated German pancake recipes that were reserved for weekend breakfasts. If we get up just few minutes earlier we can actually pull off this recipe on a weekday morning, much to the delight of our kids. We like to use a stainless steel or cast iron skillet for this dish, but any oven-proof frying pan will do. We've also made it with white whole wheat flour which works just fine, though the resulting pancake is not quite as puffy. If you have a few minutes, do check out Amanda Hesser's 2007 piece in the New York Times Magazine on this popular pancake and it's history, including the fact that the pancake was originally intended to be served for dessert. Ms. Hesser recommends limoncello, an Italian lemon liqueur, as an accompaniment. Excellent idea!
1/2 cup flour
1/2 cup milk
Zest of 1 lemon, or to taste (optional)
Pinch ground nutmeg
2 TBSP butter
2 TBSP confectioners' sugar
Juice of half a lemon
Apricot, blackberry or other fruit jam
1. Preheat the oven to 425 degrees. In a mixing bowl, lightly beat the eggs. Add the flour, milk, lemon zest (if using) and nutmeg and lightly beat until blended, but still slightly lumpy. Resist the urge to overmix the batter.
2. Melt the butter in a 10-inch skillet with a heatproof handle over medium 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 minutes.
3. Working quickly, remove the pan from the oven and, using a fine-meshed sieve, sprinkle with the sugar. Return to the oven for 1 to 2 minutes more. Sprinkle with lemon juice and serve with jam.
Serves 2-4
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
