Browned in the oven, this large format pancake makes for a fun alternative to the traditional griddle cakes. This recipe appeared in a 1966 Times article by Craig Claiborne featuring a recipe by David Eyres.
- 2 eggs
- 1⁄2 cup flour
- 1⁄2 cup milk
- 1⁄4 tsp. freshly grated nutmeg
- 4 tbsp. unsalted butter
- 2 tbsp. confectioners’ sugar
- Juice of 1/2 a lemon
- Jam, preserves, or marmalade of your choice, for serving (optional)
- Heat oven to 425°. Whisk eggs in a large bowl, and then add flour, milk, and nutmeg; whisk until blended but still slightly lumpy.
- Heat butter in a 12″ oven-proof skillet over medium-high heat. When butter stops foaming, pour batter all at once into center of skillet. Transfer to oven and bake until pancake is puffy on the edges and golden brown, about 15 minutes.
- Working quickly, remove pan from oven and, using a fine strainer, place sugar in strainer and sift over surface of pancake. Return to oven for 2 minutes more. Sprinkle with juice, and serve with jam, preserves, or marmalade.