1966: David Eyre's Pancake

This is a recipe taken from The New York Times Magazine artcle entitled Recipe Redux by Amanda Hesser on March 25, 2007.
According to the author, this recipe is from David Eyre who supposedly got it from "St. Francis Hotel Cookbook" published in 1919.

1966: David Eyre's Pancake
This recipe appeared in a Times article by Craig Claiborne

INGREDIENTS:

• 2 eggs
• 1/2 cup flour
• 1/2 cup milk
• 4 tablespoons button (or olive oil and less butter to cut down on cholesterol)
• 2 tablespoons confectioners' sugar

optional:
Juice of half a lemon
Pinch of ground nutmeg, salt and cinnamon
Blackberries (I added some to the batter) and Strawberries (added some when serving)
Fig or blackberry jam, pear butter of any kind of marmalade, for serving

PROCEDURE:

1. Preheat oven to 425 degrees
2. Beat the eggs in a mixing bowl. Add flour, milk, salt, cinnamon and nutmeg and lightly beat until blended but still slightly lumpy. Don't over mix.
3. Melt butter in a 12-inch or 10.25-inch (pictured above) cast iron pan. Heat until hot but not burnt, pour in the batter. (I added some blackberries as well.) Transfer pan into oven, bake until pancake billow on the edges and golden brown, about 15 minutes.
4. Working quickly, remove the pan from the oven and using a fine-meshed sieve, sprinkle with the confectioners' sugar. Return to the oven for one to two minutes more. Sprinkle with lemon juice and serve with jam, pear butter or marmalade.

After reading it, I did this pancake twice, the first time during lunch hour and the second time (pictured above) during breakfast time. The children loved it.