The biggest thing that determines how likely I am to make a dish isn’t how tasty it sounds or how pretty the pictures are. It’s if the recipe calls for just a few common ingredients. As much as I like making over-the-top meals, they’re projects best reserved for special occasions. It’s just too expensive for me to regularly pick up buttermilk, baking chocolate, or rare spices.
If there are ingredients I always have on hand, though, it’s milk, flour, eggs, and butter – and lemon, because I have a tree in the backyard (it’s a blessing for any cook). Plus, after a manic couple of months of canning, I have a pantry full of everything from fig jam to raspberry peach. More on that another time.
It was likely due to this recipe’s simplicity that it was one of the first foods I ever learned how to make. Not quite a crepe, this buttery breakfast contains elements of a popover or Danish ebelskivers.
It is often served as a treat for holiday brunch, but I have been known to make it for the occasional dinner when there is nothing else in the fridge. I encourage you to occasionally indulge similarly.
David Eyre’s Pancakes
- ½ cup flour
- ½ cup milk
- 2 eggs, beaten
- ¼ tsp nutmeg
- 2 tbs butter
- lemon (or orange juice)
- jam and powdered sugar for topping
Heat the oven to 425 degrees. Whisk together the flour and milk in a bowl, then whisk in the eggs and nutmeg. Beat until smooth.
Heat a large skillet on the stove and add the butter. Once melted, turn off the stove and pour the pancake batter into the skillet. Put the skillet in the oven and cook for 13 minutes.
Pull the skillet out of the oven, and splash with lemon juice or orange juice if you don’t have fresh lemons. The pancake should quickly deflate. Return the skillet to the oven for 1-3 more minutes or until lightly brown. Sprinkle with powdered sugar, if so desired, then slice and serve with jam.