David Eyre's Pancake
This recipe is from one of my favorite cookbooks, The Essential New York Times Cookbook, an updated compilation of popular NYT recipes by Amanda Hesser. In 1966, Craig Claiborne wrote of enjoying it at the home of a David Eyre in Honolulu, who found the recipe in a 1919 edition of the St. Francis Hotel Cookbook.
Similar to a Dutch Baby or German pancake, the beauty of this is its simplicity. Flour, milk, eggs, and a dash of freshly grated nutmeg are mixed together, poured into a cast-iron pan sizzling with butter, and baked for 15-20 minutes. With my oven, I find 16 minutes is perfect. The recipe says "not quite a pancake and not quite a crepe" and that's a perfect description. Once you pull it out all puffed and crispy-edged, dust with confectioner's sugar and sprinkle with a little lemon juice as it deflates. I like to serve it with fresh fruit, jam, or, as I did this afternoon for Sunday brunch, with a drizzle of maple syrup. This recipe serves 2 in our household.
1/3 cup all-purpose flour
1/2 cup whole milk
2 eggs, lightly beaten
Pinch of nutmeg
3-4 tablespoons of unsalted butter
Half a lemon
Preheat oven to 425 degrees. Mix flour, milk, eggs, and nutmeg in a bowl, but leave the batter a bit lumpy. Melt the butter over medium-high heat in a 12-inch cast iron skillet (or oven-safe pan) and when it is hot, pour in the batter. Transfer to the oven and bake for 15-20 minutes, until the pancake is puffed and golden. Sprinkle with confectioner's sugar and a squeeze of lemon, and cut into wedges to serve.