08 May 2011, Around lunch time
For Mother's Day, Laura requested that Simon and I make her this pancake. I've made it now and then since 2007, when I found the recipe in the New York Times via Tastespotting. Also known as a dutch baby pancake, this recipe produces a light, fluffy, slightly crusty pancake—a sort of cross between a pancake and an omelet, really. In the oven, it puffs up beautifully, looking rather like a popover.
You must put the sugar and lemon on almost immediately and eat it pronto, because the flavors and texture are best directly out of the oven. We made two this morning and had them with fresh fruit. I think the pear butter would be delightful, but that seems it might be best in the fall.
Skillet-Sizzled Baked Pancake
Adapted from "1966: David Eyre's Pancake," New York Times, 3/25/2007
Preheat oven to 425 degrees. Take out a small mixing bowl and a 12-inch cast iron skillet.
1/2 cup flour
1/2 cup milk
Pinch of ground nutmeg
Lightly beat the eggs in the mixing bowl, then add the flour, milk, and nutmeg and beat again lightly until just blended but still slightly lumpy.
Put the skillet on the stove and turn to medium-high heat. Add and melt:
4 tablespoons butter
When the butter is completely melted and very hot, but not brown, pour in the batter, and place the skillet in the oven. Bake for 15 minutes or until the pancake has puffed up and the outside and top are browned to your satisfaction (I like the pancake to have a bit of chocolate color, but definitely not burnt!) Remove from oven and sprinkle on:
2 tablespoons confectioner's sugar, through a fine-meshed sieve
Juice of 1/2 a lemon
Serve with fig or blackberry jam, pear butter, or any kind of marmalade (optional). I think I may like it best without any other adornments and with fresh fruit on the side.