Breakfast Pancake

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.


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.

Cooking & Recipes


Serves 2-4.

Preparation Method

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