This recipe appears in:Celebrate Pancake Tuesday Tomorrow
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.
- 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
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.