4 Eggs
1 c Flour
1/4 ts Salt
3 ts Sugar
1 1/3 c Milk
1 c Butter (2 sticks)
Cinnamon sugar Juice of 1 lemon 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 ~*HST*-
Yields
6 Servings