Sunday, March 10, 2013

David's Pancakes

My family has made this for ages pretty much every time we've wanted a fast special breakfast. It comes from the huge The New York Times Heritage Cookbook (1972), which is split into regional recipes. 

The book says David's Pancakes are from Hawaii. Since we are so familiar with David's Pancakes, we call them Dave's Pancakes. We always have them with maple syrup and lemon juice and usually some fruit.

Linda gave him a spring haircut!

From The New York Times Heritage Cookbook (1972) by Jean Hewitt

½ cup flour
½ cup milk
2 eggs, lightly beaten
pinch of nutmeg
4 Tablespoons butter
2 Tablespoons or more confectioner’s sugar
juice of half a lemon or orange
maple syrup, jelly, jam or marmalade
  1. Preheat the oven to 425°
  2. In a mixing bowl, combine the flour, milk, eggs and nutmeg. Beat lightly. Leave the batter a little lumpy. 
  3. Melt butter in a twelve-inch skillet with heatproof handle (or melt the butter and put it in a cake pan). When butter is very hot, pour in batter. Bake in oven 15 to 20 minutes or until golden brown.
  4. Sprinkle with confectioner’s sugar and return briefly to oven. Sprinkle with lemon juice; then serve with syrup. 2 – 4 servings

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