Old Bob used to make these all the time when I lived with him and Lisa the summer the Robber and I fell in love. He makes a wonderful version of this in a glass pan, where this recipe calls for a cast iron skillet. I liked this, but feel like it needed something. A little more sugar? A little more salt? The Robber and I had some aging strawberries which I pureed with a little sugar and with the fresh strawberry sauce it was a nice Conference breakfast treat.
From the NYTimes:
http://www.nytimes.com/2006/12/20/dining/203mrex.html
Ingredients:
3 T. butter
1 C. unbleached white flour
Pinch salt
1 T. sugar
1 tsp. baking powder
3 large eggs
1 C. milk
½ tsp. vanilla extract, optional
Confectioners’ sugar
1 or 2 T. lemon juice, optional
Stewed or macerated fresh or dried fruit, optional
Directions:
1. Preheat oven to 450 degrees. Put butter in a nonstick or well-seasoned 12-inch skillet and place in oven; when butter foams, remove skillet from oven.
2. In a large bowl, combine dry ingredients. In another bowl, beat eggs well, then add milk and vanilla, if you’re using it, to eggs. When oven is hot, whisk egg mixture into flour mixture and combine well, but do not overbeat. Pour into skillet.
3. Bake 20 minutes, or until pancake is puffy and lightly browned. Sprinkle with confectioners’ sugar, add lemon juice and fruit if you’re using them; serve immediately.
Yield: 4 servings.
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