Eyre's Pancake

I think the universe conspires to make life better for those who are paying attention.  My sweet friend Tanya came for a visit recently and brought some homemade apricot preserves.  She told me they were a little on the chunky side and I thought that sounded perfect for crepes or pork chops.  The universe was already working on my side!

But you sometimes have to be patient (or, in my case, a little bit lazy) and you have to pay attention.  My friend Renate is a very cool interior designer who also loves food and shares her great recipe finds.  She recently posted one for Eyre's Pancake.  It is described as a cross between a crepe and a pancake.  If that doesn't scream for apricot preserves, I don't know what does!!

David Eyre's Pancake

This recipe serves 2 to 4

·         1/3 cup all-purpose flour

·         1/2 cup whole milk

·         2 eggs, lightly beaten

·         Pinch of nutmeg

·         4 tablespoons (one half stick) of unsalted butter

·         2 tablespoons confectioners’ sugar

·         Juice of half a lemon

1.      Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy.

2.      Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.

3.      Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve with jelly, jam, or marmalade.

Cooking Notes: Don’t overmix the batter, or the pancake will be tough – a few lumps are fine. This is the moment to call your well-seasoned cast iron skillet into service.

(This recipe comes from The Essential New York Times Cookbook, and appeared in the Times in 1966.)

I tried this for brunch today and loved it.  It was not what I expected, which was more of a crepe texture.  It was, indeed, crepe-like and pancake-like but I thought it also had a souffle-like quality with a decidedly eggy flavor.  The apricot preserves were definitely the right call!  I like that this was quick and easy to prepare, it is rich but not heavy, and isn't too sweet.

Try this the next time you have company for breakfast or brunch.  It would be lovely with some fruit and yogurt.  If you don't trust me...trust the universe!

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