My Mother introduced these festive pancakes to the four sisters sometime in the early 1970’s. They were an immediate hit, and became our de rigueur Christmas morning breakfast, to be eaten between the stocking gifts and Christmas presents innings. This instant family Christmas tradition is now in its third generation, and has been savored by spouses, grandchildren, cousins and parents-in-law. I suspect, given the chance, Christmas Pancakes could take over the world.
(Per pancake… I make two or three. Go on, it’s Christmas!)
1/2 cup flour
1/2 cup milk
a pinch of nutmeg
1/2 cup (1 stick) unsalted butter
1/2 a lemon
Marmalade, peach jam or maple syrup…
Preheat over to 425 degrees. Combine flour, milk and 2 eggs, lightly beaten. Add a pinch of nutmeg. Beat lightly, leaving batter slightly lumpy. Melt unsalted butter in 12″ oven proof skillet. When the butter and skillet are very hot, pour in batter, and bake in oven for 10-15 minutes, until golden brown. Sprinkle with 2 tablespoons of confectioner’s sugar. Return briefly to oven. Remove and sprinkle with the juice of 1/2 a lemon. Serve immediately, with jam, marmalade or syrup.
(I mix the batter in advance, and leave each pancake’s batter sitting in a seperate covered bowl, ready for the oven skillet! This allows me to join in the fun of stocking presents. For more than one pancake, I use two oven proof skillets in rotation.)