Saturday mornings (David Eyre’s Pancake)
Saturday mornings are sort of a toss-up around here. Some days, mommy (that’s me) wakes up well-rested (rarely) or at least less zombie-ish than usual (more likely), gets to drink her coffee in peace as the kids play and watch too much Daniel Tiger. Once we’re all sufficiently woken up and hungry, my pleasant, homemaking alter ego says, “Shall we make pancakes? Or waffles? Let’s make bacon, too!” And then she lets the kids HELP and everyone eats heaps of delicious breakfast food and says please and thank you and we are ready to start our day.
And then, there are those days that mommy just gives the kids cheese sticks while they watch Sponge Bob.
But really, most Saturdays fall squarely in the middle of those two delightful scenarios. Saturday mornings are never quite as blissful as I’d like them to be. But I do love having something a little special for breakfast, even if I don’t feel like pulling out all the stops. That’s where this pancake comes in.
It’s easy to throw together, only consists of a few ingredients that you most definitely have in your fridge, can be topped with a variety of yummies to keep all kinds picky eaters happy, and best of all, it doesn’t involve standing over the stove while watching everyone else eat delicious pancakes.
Did I mention it’s delicious and custardy in the middle and crispy on the edges and golden throughout? It is.
So whether you’re Saturday style is more fresh-squeezed OJ and vases of flowers or more cheesesticks and juice boxes on the couch, this one is a winner.
David Eyre's Pancake
Ingredients
- 2 eggs
- ½ cup flour
- ½ cup milk
- Pinch of ground nutmeg
- 4 tablespoons butter
- 2 tablespoons confectioners' sugar
Instructions
- Preheat the oven to 425 degrees F. In a mixing bowl, lightly beat the eggs, then add the flour and milk and lightly beat until blended. Don't bother if there are a few lumps... that's ok!
- Melt the butter in a 12-inch skillet with a heatproof handle over medium-high heat. When the butter is hot but hasn't started to brown yet, pour in the batter. Put the pan in the oven until the pancake is puffy on the edges and turning golden brown, about 15 minutes.
- 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.
- Serve with a squeeze of lemon, fresh fruit, jam, or syrup.