I found a recipe by Florence Fabricant, a food and wine writer for The New York Times. Ms. Fabricant has written 12 cookbooks and has created numerous recipes that appear on the paper’s website and app, NYTCooking, which is where I found her recipe.
For the recipe you’ll need eggs, flour, milk, sugar, nutmeg and unsalted butter, all pantry staples. In reading some of the cooking notes left by others, some stressed the importance of having ingredients at room temperature to ensure a puffy pancake. I didn’t do this, but as you’ll see, it puffed up just lovely. Some suggested heating the pan first, then adding the butter. I added the butter as the pan heated. I kept my eye on it so not to burn. However, if the butter turns brown, you now have made a beurre noisette, a nutty flavored butter whose flavor similar to hazelnuts.
The batter is made rather quickly and can be done as you preheat the pan. Once the butter has melted and oven has reached temperature, the batter is added. It takes approximately 20 minutes to bake to a golden color and rise. I suggest keeping an eye on the pancake just in case yours bakes faster than 20 minutes. Once done, remove and serve. My husband topped his with maple syrup. He loved it! I had a small taste, but he finished the whole thing (serves 3-4), I think because it’s so light. The next time, I’ll add blueberries to the batter for something different.
By Florence Fabricant
“Food; Mardi Gras (Fat Tuesday): Live It Up, Eat It Up”
The New York Times, February 13, 1983
Yield: 3 to 4 Servings
Time: 40 Minutes
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons unsalted butter
Syrup, preserves, confectioners' sugar or cinnamon sugar
I baked my pancake on a convection setting of 400° for approximately 15 minutes. I then changed to bake setting and continued for approximately 5 minutes at 300°. I pulled the pancake out when it was golden brown.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.