When I made last week's silver dollar pancakes I never got to sit down with Will and Vicky to enjoy them fully. I was always bouncing up from the table to pour or turn the pancakes.
What's the answer to this age-old problem? Make one big pan-sized puffy browned pancake served in a skillet, like the one I've adapted here from former Serious Eats contributor Dorie Greenspan's great Sweet Times: Simple Desserts for Every Occasion.
Word to the pancake wise: This baby deflates as fast as a pricked balloon, so serve it immediately to your already seated guests. This pancake waits for no one.
- serves 4 -
1/2 stick (1/4 cup) unsalted butter
1/2 cup milk, preferably at room temperature
1/2 cup flour
1/4 cup sugar
2 eggs, preferably at room temperature
1/8 teaspoon ground nutmeg
2 tablespoons confectioners' sugar, optional
1. Heat oven to 425°F. Melt the butter in a 10-inch oven-proof skillet over medium heat, tilting the pan to coat the sides. Meanwhile, whisk together the milk, flour, sugar, eggs and nutmeg in a bowl until smooth.
2. Pour the mixture into the skillet; cook 1 minute. Do not stir. Place the skillet in the oven; bake until the pancake is puffed and golden, 12 to 15 minutes. Sprinkle with confectioners' sugar or serve with warm maple syrup or your favorite preserves; serve immediately.
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