1966: David Eyres Pancake

 

This recipe appeared in a New York Times article by renowned food writer Craig Claiborne.

 

2 eggs

½ cup flour

½ cup milk

Pinch of ground nutmeg

4 tablespoons butter

2 tablespoons confectioners’ sugar

Juice of half a lemon

Fig or blackberry jam, pear butter or any kind of marmalade, for serving (optional).

 

1. Preheat the 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 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, pear butter or marmalade.

Serves 2 to 4.

 

This recipe comes from David Eyres, who lived in Hawaii; he got the recipe from the "St. Francis Cookbook," published in 1919.

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