"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Lemon-Berry Puff Pancake Recipe

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This recipe for Lemon-Berry Puff Pancake, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Sunday, May 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons (1 1/2 ounces) butter, melted
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
small pinch of nutmeg
1 tablespoon (1/2 ounce) granulated sugar
1/2 cup (4 ounces) milk
1 teaspoon vanilla extract
1/8 teaspoon lemon oil, optional
2 large eggs
2 tablespoons (1 ounce) freshly squeezed lemon juice (juice of half a juicy lemon)
2 tablespoons (1/2 ounce) confectionersí sugar

Directions:
Directions:
Preheat the oven to 425įF.

Pour the melted butter into a 12" skillet with ovenproof handle, or a 10" square pan. Yes, the size of the pan matters. Too small, itíll overflow. Too large, it wonít puff as high. Try to find a pan or ovenproof skillet whose square-inch cooking surface is about 100 square inches. (If you remember your math, youíll say, "Hey, a 12" skillet should be about 113 square inches of surface areaÖ" In reality, itís slightly less, due to the skilletís sloping sides.)

Whisk together the flour, salt, nutmeg, sugar, milk, vanilla, lemon oil, and eggs till fairly smooth.

Pour the batter into the pan. Bake the pancake for 18 to 20 minutes, or until itís very puffy and golden, with deeper brown patches. Remove it from the oven, and sprinkle with the lemon juice, then the sugar. Cut in squares, and serve immediately, garnished with fresh berries, if desired.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe is based on one printed over 40 years ago in The New York Times. Called David Eyreís Pancake (Mr. Eyre, a Honolulu resident, had served it to Times writer Craig Claiborne at his home), it was the most "requested reprint" New York Times recipe ever run, up to that time.

And for good reason. A rather unprepossessing flour, milk, and egg batter is poured into a pan, and 20 minutes later emerges as a giant golden puff, awaiting a final anointing of lemon juice and sugar. Itís delicious; itís easy; and who cares if it settles back a bit from its glorious oven-fresh heights as it cools? Part popover, part crÍpe, part pancake, it combines the best aspects of all three. We like to serve it on a lazy Sunday morning, garnished with fresh berries, Sunday paper (New York Times?) close at hand.

I got this recipe from www.kingarthurflour.com

 

 

 

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