A pinch of sauerkraut. 96 ounces of beer.
25 dry roasted almonds. 16 adult carrots cut to look like baby carrots.
Boiled bulgar wheat with sliced raw onion. Hard tack
The flaked glue from the broken spine of a rather large book. A fresh strawberry.
3rd infusion of green tea to get all the antioxidants. Fingernails due to nervousness.
Carob chips layered with frozen shattered puff pastry. Baked at 250 degrees until thawed and pastey.
Stale hot dog bun reconstituted in the microwave. 1 slice American cheese. Baked beans. Hot sauce.
4 small river stones warmed in the oven to 205 degrees. Dash of hot sauce.
This recipe comes from The Essential New York Times Cookbook, and appeared in the Times in 1966. Forty years later, readers are still making the pancake with no less bliss. What keeps cooks faithful to one recipe is often some confluence of ease and surprise. Eyre’s pancake possesses both. A batter of flour, milk, eggs, and nutmeg is blended together, then poured into a hot skillet filled with butter and baked. Anyone confused? I didn’t think so. The surprise comes at the end, when you open the oven door to find a poufy, toasted, utterly delectable-looking pancake. It soon collapses as you shower it with confectioners’ sugar and lemon juice, slice it up and devour it. It’s sweet and tart, not quite a pancake and not quite a crepe. But lovable all the same. Cooking Notes: Don’t overmix the batter, or the pancake will be tough – a few lumps are fine. This is the moment to call your well-seasoned iron skillet into service.