A Mother’s Day Meal: Breakfast Pancakes

• May 06, 2013  |
• by Kirstin Uhrenholdt

To Mamas all over the world, we love you!
For all the popsicle, pea, tea and tear stains your shoulder has absorbed for us, we love you!
For lifting us up, holding us tight, then pushing us forward, we love you!
For giving us your apron strings, then buttoning on our flyaway wings, we love you!

For all you Mamas that we love, here is an easy recipe to print out and give to your kids and their Dad (who we love too) so they can make you something delicious on Mother’s Day… to serve you in bed, very early, because they just can’t wait.

This recipe is adapted by one baked in Hawaii by David Eyre. He shared it with Craig Claiborne who in turn made many families happy in 1966 when he gave the recipe to New York Times readers. Now it has come home to your kitchen, to become yours. Sometimes recipes get to travel across the land and generations, just to find you. Isn’t that fun?

YOU NEED

1/3 cup all-purpose flour
1/2 cup whole milk
2 eggs, lightly beaten
Pinch of nutmeg
2 tablespoons of butter
Confectioners’ sugar
Juice of half a lemon, lime, passion fruit or very tart orange

Serves 2 or 4 (really small people)

Heat your oven to 450 degrees. In a mixing bowl gently combine the flour, milk, eggs, and nutmeg in a bowl. You don’t want to toughen the dough by stirring too much.

Heat up a 12-inch ovenproof skillet. Melt the butter, then pour in the batter. Pop the skillet into the oven and bake for 15 to 20 minutes, until the pancake is golden brown and has puffed along the sides. Dust liberally with powdered sugar and put in the oven for 1-2 minutes. Sprinkle with lemon juice, maybe an extra cloud of powdered sugar, and serve once a Sunday with a lovely fruit confiture (sounds better than jam).