We’ve put together a really simple, yet surprisingly impressive alternative pancake recipe for you to try at home. It’s adapted from a baked pancake recipe by David Eyre which appears in The Essential New York Times Cookbook and was first published in1966. We’ve used less butter and a shorter cooking time, which we think gives great results.
The real beauty of this recipe is that the infamous ‘first pancake’ no longer needs to end up in the bin! Its part pancake, part souffle. Just don’t be tempted to open the oven door before the time is up and you will get perfect baked pancakes every time.
Heat your oven to 220ºC.
Combine flour, milk, eggs and nutmeg in a bowl.
Beat lightly – don’t over beat – a few lumps are fine.
Heat the pan on the hob and melt butter until sizzling.
Pour the batter into the pan and immediately transfer to the center of the oven and bake for 10mins (do not open the door).
Remove the pancake from the oven, using the oven mits, and shake it with icing sugar and squeeze with the fresh lemon juice.
Serve with a drizzle of honey or why not try our flavoured sugar ideas (see the How To section click HERE).
1 large pancake to share
75 plain flour
120ml of milk
2 eggs lightly beaten
Freshly grated nutmeg (optional)
Juice of half a lemon
Pinch of salt
12inch frying pan with a metal handle