David Eyre's Pancake New York Times,1966 Craig Claiborne Yield: 2 - 4 servings 1/3 cup all-purpose flour ½ cup whole milk 2 large eggs, lightly beaten Pinch of freshly grated nutmeg 4 Tbsp. unsalted butter 2 Tbsp. confectioners' sugar Juice of ½ lemon Heat the oven to 425o. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy. 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. Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve with jelly, jam, marmalade (or even maple syrup.) Note: Don't overmix the batter, or the pancake will be tough - a few lumps are fine. And a well-seasoned cast iron skillet is a good idea. For savory versions see Dutch Baby and Gruyère Puff. Craig Claiborne wrote that he learned about this recipe "in the handsome, Japanese-style home of the David Eyres in Honolulu. With Diamond Head in the distance, a brilliant,palm-ringed sea below, and this delicately flavored pancake before us, we seemed to have achieved paradise."

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