Breakfast Pancake
By Yankee Magazine|Dec 06 2007|
Reminiscent of a popover in taste and texture, but sweet. Accompany with citrus fruit salad, and sausage or bacon, and serve to company or as a special weekend breakfast for the family.
Yield
Serves 2-4.
Ingredients
1/2 cup flour
1/2 cup milk
2 eggs, lightly beaten
Pinch of nutmeg
4 tablespoons butter
2 tablespoons confectioners’ sugar
Juice of half a lemon
Instructions
Combine the flour, milk, eggs, and nutmeg. Beat lightly, leaving the batter a little lumpy. Melt the butter in a 12-inch heavy skillet with heatproof handle. When the butter is very hot, pour in batter. Bake pancake 15 to 20 minutes in 425 degrees F oven, or until it is golden brown. Sprinkle with sugar and return briefly to oven. Sprinkle with lemon juice, then turn out of pan and serve with jelly, jam, or marmalade.
