Diane's Pancake

Spectacular, simple, delicious: What more needs to be said? Perhaps we should explain the two parts of the dish's name. "Diane" is Franey's daughter, who loves to prepare this pancake for her children, especially 13 year old Larissa. When you see this "pancake," which more nearly resembles an oversized crepe than a traditional pancake, you'll understand its appeal to children and adults alike.

Our only problem with this recipe is that it doesn't lend itself to larger groups. Simply increasing the amount of batter in the pan would have disastrous consequences for the cooking process. Few kitchens have skillets larger than the 10 to 12 inch variety we use for the quantities given below. And the importance of moving quickly from oven to table negates the option of a constantly tended griddle. So, reserve this one for breakfasts for two or brunches for four, when the menu will have all sorts of other goodies.

1. Preheat oven to 425^o.
   
   
2. Whisk together the flour, eggs, milk, and nutmeg, beating until the batter is smooth.
   
   
3. Melt the butter in a large (10-12 inches) all metal skillet, one which can go directly into the oven and which is at least an inch deep. When the pan is hot, pour in the batter and move the pan to the oven. Bake 15 to 20 minutes. (After about 10 minutes the batter will start to form large bubbles and turn a golden brown.)
   
   
4. Remove from the oven, sprinkle with the sugar and lemon, and serve immediately.

2 servings   

Source: Pierre Franey, Cooking in America