Yesterday morning I found myself in the kitchen with nothing for breakfast. I really didn't want to go outside because it's freezing, I was in my pyjamas and I had a deadline. Luckily, I remembered the dutch baby pancake from an endless banquet. Making one is faster than going to the corner coffee shop. I had some leftover strawberry preserves (if you see their original picture, their pancake has some kind of amazing brandied cherries on it because they are fantastic jams & preserves-makers amongst many other things). I truly have a kind of fear of forgetting this recipe — it is one of the 5 most useful recipes I can think of. For awhile we had this every Sunday until we moved onto waffles. I usually put cinnamon & sugar, lemon & sugar or maple syrup on. I think seeing the preserves in the fridge is what reminded me — lucky break.
This is only a very slight variation on their recipe — it's a smaller, lazier version I make when I'm alone and the leftovers are good with cheese for lunch. Set oven to 425. Heat a small frying pan over medium heat with a knob of butter. Then mix until smooth in a bowl: 2 eggs, 1/2 c flour, 1/2 cup milk. Add in a pinch of nutmeg or cinnamon. Pour into heated pan. Place pan in oven (I don't wait until it's fully heated). In about 15 minutes it's a big billowy pancake. Top, eat. Now it is here and I won't forget it! Note to self: I've been told Lund's Swedish pancake mix is really good , while I'm on the subject.