highlight post- the fancy pancake
This is a cop-out post after a day of still being sick and having too much work to do. I’ll try to make up for it this weekend. My mom and stepdad will be in town and we are going to try a couple of the restaurants we have been holding off on. I hope to find at least one dish that I can try to recreate. (I’m still working on making my own recipes. Tonight I utterly failed at mac and cheese, which is kind of a double failure. How do you even do that?)
Have you had the David Eyre’s pancake yet? I found this recipe on Food 52 last summer, and ever since it has been a Sunday morning regular. I’ve never actually made it, but I’ve watched Adam do it–why switch up the routine when he’s clearly the best?
Adam usually cuts the butter significantly (by like over 1/2), which makes the pancake a little more eggy. But that way it leaves your belly feeling much happier.
Do try this if you can. It only takes 5 minutes to prepare, and a short wait in the oven. The recipe says it serves 2-4, but we eat a full one each (I know!), which is why cutting the butter is completely necessary.
Recipe adapted, or weirdly tweaked, from Food 52, and originally The Essential New York Times Cookbook.
- 1/3 cup flour
- 1/2 cup whole milk (we use low fat milk, and it’s still delicious)
- 2 eggs, lightly beaten
- Pinch of nutmeg
- 4 tbsp unsalted butter (if you eat like a pig (figuratively speaking) like we do, cut this to 2 tbsp or less)
- 2 tbsp confectioners’ sugar
- Juice of a half a lemon (which we have never done…oops!)
1. Preheat oven to 425 degrees. Combine flour, milk, eggs, and nutmeg, beating lightly until batter is slightly lumpy.
2. Melt the butter in an oven-safe skillet. Once hot, pour in the batter. Bake the mixture in the oven for 15 to 20 minutes, until the pancake is golden brown.
3. Sprinkle with sugar and return to the oven for a minute or so. Sprinkle with lemon if you like following directions. At this point, you can add toppings like fruit, or jelly as Food 52 suggests.
My goal for next time is to replace the sugar with canned peaches and make it a morning pie. Mmm, mmm.