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Breakfast Pancake

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Breakfast Pancake

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.
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