This David Eyre’s Pancakes recipe is ripped whole from the pages of Kids Are Natural Cooks, a cookbook I remember fondly from my childhood. Despite the fact that my name is clearly written in ink on the inside front cover, the cookbook itself is lodged firmly in the hands of my mother. Well, it’s Christmas time, so I shaln’t steal it back. But I will transcribe the recipe.
- Preheat the oven to 425 degrees.
- Melt 4 tablespoons butter into a 10-12” skillet, and put the pan in the oven until the butter melts.
- In a bowl, combine:
- 1/2 cup flour
- 1 pinch of cinnamon or nutmeg, but Mom doesn’t use either
- 1/2 cup milk
- 2 eggs
- Stir until flour is mixed in, but leave some lumps in the batter.
- If you want, you can stir in some fruit, such as blueberries or chopped apples.
- When the butter has melted, pour the batter into the pan.
- Bake 15-20 minutes until golden brown.
- Take the pan out, and sprinkle on 3 teaspoons sugar.
- Bake for another 5 minutes.
- Squeeze the juice out of one lemon, take the pancake out of the oven, and pour the lemon juice over the top.
This serves in theory four people, but Mom uses three times the above amounts to cook for four, so you be the judge. I think you’re going to want more than 1 wedge per person, myself.
Mom adds, reading over my shoulder, “Did you say it was best made in a cast iron frying pan? Because I think that’s important.”
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