the everyday and the dutch baby
Most weekends we make pancakes which are our everyday pancakes. I use a healthy-ish dry mix and we add eggs, milk and oil. The kids know the "recipe" by heart and love to help and the pancakes, which I make on our griddle, are pretty good.
But this was a different kind of weekend. We had three birthday parties lined up, plus dinner with friends and a date night. And of course at birthday party number 1 on Saturday morning, a lovely pool party on a rooftop in Brooklyn, Mack slammed his face into a wooden planter while running from a water gun fight.
We spent the next few hours in Urgent Care waiting for a doctor to look at his swollen bleeding eye. It turns out he is fine, just beat up, but anyone who knows Mack will probably feel more compassion for the doctor in this scenario. The very nice doctor in training who had never met Mack and didn't realize what he was in for or that the last time this boy had a medical procedure, the hospital security guards were called in to help hold him down. Not kidding.
After the crying, screaming, thrashing, begging and whirling insults, we finally got a drop into his eye. Six lollypops later, we were on our way home with a prescription for more drops (god help us) when Mack realized he wasn't returning to the lovely rooftop birthday party (since it was long over) and that he would not in fact be eating cake. You can imagine the rest.
Anyway, this was no weekend for everyday healthy pancakes so we made this recipe from 1966 that blew us all away: creamy and buttery, custard-like with crispy edges. All it needs is a little powdered sugar on top.
1/3 cup all-purpose flour
1/2 cup whole milk
2 eggs, lightly beaten
Pinch of nutmeg
4 tablespoons (one half stick) of unsalted butter
2 tablespoons confectioners’ sugar
Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly.
Melt the butter on the stove in a cast iron skillet with a heatproof handle. When it is very hot, (be careful not to burn!) pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.
Sprinkle with the sugar.