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| Makes 3 four-inch pancakes |
| These pancakes work even better if you make the batter a day ahead and chill it over night. Just |
| whisk to combine again before cooking. We used an individual crêpe pan, but you can make one |
| twelve-inch pancake in a cast-iron skillet and serve it cut into wedges. |
| 2 large eggs, lightly beaten |
| 1/2 cup all-purpose flour |
| Pinch of freshly grated nutmeg |
| 3 tablespoons unsalted butter |
| Confectioners' sugar, for dusting |
| 1. Heat oven to 425° Place eggs, flour, milk, salt, and nutmeg in a medium bowl; whisk until |
| combined. Batter may still be slightly lumpy. The batter may be made a day ahead and chilled |
| 2. For each pancake, melt 1 tablespoon butter in a 4-inch crêpe pan or ovenproof skillet over |
| medium-high heat. Using a ladle, pour one-third of the batter into the very hot pan; transfer pan or |
| skillet immediately to the oven. Bake until pancake is golden brown and very puffy, about 10 |
| minutes. Dust with confectioners' sugar; serve immediately. |
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