Puffy Browned Pancake Print Email

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

Heat oven to 425F. 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.

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. Serves 4 - Dorie Greenspan

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