Saturday, November 29, 2008

David Eyre’s Pancake and Smoked Bacon

I believe my husband got this recipe from the New York Times last year. It's always a big hit for breakfast with company. It's simple to make, yet very impressive as it rises to a puffed state when you remove it from the oven. It can be served with any of the following toppings, fruit, whipped cream, cinnamon, or the way my husband made it today, with lemon, icing sugar and maple syrup.

What you’ll need
2 eggs
1 cup of milk
1 cup of flour
Icing sugar
Maple syrup
Smoked bacon

What to do
Preheat oven to 350. Crack the eggs in a bowl and add the milk and flour. Beat lightly and keep it slightly lumpy. Heat butter in a cast iron pan and grease the bottom. Pour in the mixture and then put it in the oven for 15 minutes. It will look like a big puff when it comes out.

Squeeze some lemon juice and sprinkle some icing sugar on top. Bring to the table before it deflates. Serve with maple syrup and bacon.

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