David's Pancake
Yield
1 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
milk
|
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | pinch |
nutmeg
|
*
|
| 4 | tablespoons |
butter
|
|
| 2 | tablespoons |
powdered sugar
|
|
| 1 | x |
lemon juice
half of |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
milk
|
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | pinch |
nutmeg
|
*
|
| 6E+1 | ml |
butter
|
|
| 3E+1 | ml |
powdered sugar
|
|
| 1 | x |
lemon juice
half of |
*
|
Directions
Preheat the oven to 425 degrees F.
In a mixing bowl, combine the flour, milk, eggs, and nutmeg.
Beat lightly.
Leave the batter a little lumpy.
Melt the butter in a 12 inch skillet with heatproof handle.
When very hot, pour in batter.
Bake in oven 15 to 20 minutes, or until golden brown.
Sprinkle with sugar and return briefly to the oven.
Sprinkle with lemon juice, then serve with jelly, jam, or marmalade.
