True to the forecast, the snow began here at 12:50 pm, and it has been snowing steadily ever since. Dan’s guessing that as of 6:30, we had 3 inches of snow, with the flakes becoming heavier and falling more rapidly as the evening goes on.
The forecast has flopped and flipped more than a presidential candidate before the Iowa caucus, but right now the prediction is for up to 9 inches, about half of early predictions for 12-14 inches. Will there be school tomorrow? Only time will tell at this point.
Yesterday, we spent a very pleasant new year’s eve with friends Bill and Karen. After shoveling out yesterday morning, we picked Bill and Karen up in the afternoon and drove to the local independent movie house to see the movie Juno.
We all enjoyed it, as did most of the other patrons, judging from the laughs during the movie and smiles after in the lobby. We then grabbed dinner at a locally owned Mexican restaurant, then went back to Bill’s and Karen’s for a few games of cards and some celebratory champagne. Karen whipped up a dessert treat, “David Eyre’s Pancake,” an eggy, puffy pancake reminiscent of a Dutch Baby, but sprinkled generously with lemon juice and powdered sugar.
Curious, today I did a quick search on it and found it had been originally published in the NY Times by Craig Claiborne in 1966, and again fairly recently featured in the food section. More can be found about the pancake and David Eyre here and more, including the recipe below, from Eyre himself, here.
The David Eyre Pancake
1/2 cup flour
1/2 cup milk
1/2 teaspoon ground nutmeg (the New York Times recorded the nutmeg measure as a “pinch”)
4 tablespoons butter
2 to 3 tablespoons powdered sugar
Juice of half a lemon, or more to taste
Preheat oven to 425 degrees.
In a mixing bowl, lightly beat eggs. Add flour, milk and nutmeg and lightly beat until blended but still slightly lumpy.
Melt butter in a 12-inch skillet** with a heatproof handle over medium-high heat. (An 11-by-7-inch Pyrex dish will work equally well, according to Eyre.) When butter is very hot but not brown, pour in batter. Bake until pancake is billowing on the edges and golden brown, about 15 minutes.
Working quickly, remove pan from oven, and using a fine-meshed sieve, sprinkle with sugar. Return to oven for 1 to 2 minutes more.
Sprinkle with lemon juice. Serves 2 to 4.
** Eyre said a cast iron skillet made the pancake too crisp.
In the article, Eyre mentions the pancake is delicious served with macademia nuts, pineapple and/or mango. I’ll have to try that!
Decidedly delicious. Thanks, Karen, and best wishes to all for a happy and healthy new year!