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Lemon Puff Berry Pancakes
Category: Brunch
Serves: 4
Rating:
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Ingredients:
3 tablespoons (1 1/2 ounces) butter 1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour 1/4 teaspoon salt small pinch of nutmeg 1 tablespoon (1/2 ounce) granulated sugar 1/2 cup (4 ounces) milk 1 teaspoon vanilla extract 1/8 teaspoon lemon oil, optional 2 large eggs 2 tablespoons (1 ounce) freshly squeezed lemon juice (juice of half a juicy lemon) 2 tablespoons (1/2 ounce) confectioners’ sugar
Directions:
Preheat the oven to 425°F. Melt the butter in an 11" straight-sided skillet, or a 12" skillet with straight or sloping sides. Make sure whatever you use is oven-proof. Or melt the butter, and pour it into a 10" square pan, or 12" round deep-dish pizza pan. Yes, the size of the pan matters. Too small, it’ll overflow. Too large, it won’t puff as high. Try to find a pan or oven-proof skillet whose square-inch cooking surface is about 100 square inches. Whisk together the flour, salt, nutmeg, sugar, milk, vanilla, lemon oil, and eggs till fairly smooth. Pour the batter into the pan. Bake the pancake for 18 to 20 minutes, or until it’s very puffy and golden, with deeper brown patches. Remove it from the oven, and sprinkle with the lemon juice, then the sugar. Cut in squares, and serve immediately, garnished with fresh berries, if desired.