David Eyre's Pancake, Oven-Baked And Poofy
From Sunday's NYT Magazine, Amanda Hesser digs David Eyre's oven-baked pancake recipe out from the 1960s:
What keeps cooks faithful to one recipe is often some confluence of ease and surprise. David Eyre’s pancake possesses both. A batter of flour, milk, eggs and nutmeg is blended together, then poured into a hot skillet filled with butter and baked. Anyone confused? I didn’t think so.
The surprise comes, appropriately, at the end, when you open the oven door to find a poofy, toasted, utterly delectable-looking pancake. This soon collapses as you shower it with confectioners’ sugar and lemon juice, slice it up and devour it. It’s sweet and tart, not quite a pancake and not quite a crepe. But lovable all the same.
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