Easy weekend brunch: pancake in a pan

Also known as David Eyre’s pancake. I got this from Metrocurean (click on the photo to see the post), figuring it wouldn’t suck. And it didn’t. It was like a puffy, eggy crepe–or a popover, depending on how you look at it.

The recipe calls for only 5 ingredients for the pancake, and it’s ridiculously easy. The only thing is, although the recipe suggests this serves 2-4, in my house it serves 1. So with a baking time of at least 15 minutes, you may need a few skillets going at the same time.

Don’t overmix the batter, because it’ll affect the airy texture you want to achieve. (The mixture went into the pan as pictured, with little lumps in it.) Also, don’t panic if the pancake doesn’t puff up at first. When it I checked it after 5 minutes of baking, it was flat like a crepe, so I’d assumed I’d messed it up. Another 5 minutes passed, and it was nice and puffy.

My accompaniments: blueberry-lemon jam, lemon juice (use judiciously or your pancake will be soggy), and pear butter. The blueberry-lemon jam was excavated from the far reaches of my fridge. I’m one of those people who believes things made with that much sugar never go bad. This pear butter’s from Cowgirl Creamery, but you can find something similar at farmers’ markets, the food-reject aisle at Marshall’s, etc.

David Eyre’s Pancake

Recipe via Metrocurean.com, adapted from Craig Claiborne’s original
Serves 1-4, or 1 depending on how delicate your appetite is.

2 eggs
1/2 cup milk
1/2 cup flour
nutmeg to taste
2 tbsp. butter
toppings like lemon juice, syrup, jams, or whatever else you can find in the fridge

Preheat oven to 400 degrees. Mix eggs with milk. Add sifted flour and nutmeg. Stir together, careful not to overmix. Put the butter in a 10- or 12-inch cast iron skillet (or other oven-safe pan) and put pan into the heated oven. When the butter is sizzling hot, pour the batter into the pan. Bake for 15-20 minutes until the edges are golden brown and nicely puffed.


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