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Breakfast Pancake

Breakfast Pancake
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Yield: Serves 2-4.

Reminiscent of a popover in taste and texture, but sweet. Accompany with citrus fruit salad, and sausage or bacon, and serve to company or as a special weekend breakfast for the family.

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  • 1/2 cup flour
  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • Pinch of nutmeg
  • 4 tablespoons butter
  • 2 tablespoons confectioners' sugar
  • Juice of half a lemon


Combine the flour, milk, eggs, and nutmeg. Beat lightly, leaving the batter a little lumpy. Melt the butter in a 12-inch heavy skillet with heatproof handle. When the butter is very hot, pour in batter. Bake pancake 15 to 20 minutes in 425 degrees F oven, or until it is golden brown. Sprinkle with sugar and return briefly to oven. Sprinkle with lemon juice, then turn out of pan and serve with jelly, jam, or marmalade.
Updated Thursday, December 6th, 2007

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