4 Eggs
1 c Flour
1/4 ts Salt
3 ts Sugar
1/3 c Milk
1 c Butter
Cinnamon sugar; lemon juice,
-jam (suggested are
-loganberry; boysenberry or
-seedless raspberry)
You will need a LARGE skillet for these… Beat the eggs until light and
frothy. Add flour, salt, sugar and milk. Beat for 5 minutes more. The
batter will be thin, but very smooth and creamy.
Place 2 T of butter into the pan for each pancake. Heat until pan is very
hot, but don’t allow butter to burn. Ladle in enough batter with one hand
so that, with the other hand holding the skillet handle and rotating the
skillet, there is just enough batter to cover the bottom and slightly up
the sides of thepan, but not a lot of excess. This will produce a giant,
crepelike pancake.
Check the cake by gently lifting the edge with a spatula. When it is
nicely browned, tunr the cake. The second side will brown quickly.
Place the pancake onto a warm plate, sprinkle with cinnamon sugar then
lemon juice, then spread with jam. Roll up like a small jellyroll, sprinle
again with cinnamon sugar, cut into two pieces, and serve.
From Sunday Breakfast, a cookbook for men, NittyGritty Productions,
Courtesy of The Homestead Nashville TN (615) 385-9421
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings