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do over

January 20, 2013

When you were a kid did you ever call for a “do over”, a chance to try something again when it didn’t turn out the way you wanted it to the first time?  Mike called a do over a couple of months ago when we booked a cruise, something I’d sworn to never do again.



Our first cruise five years ago included storms with 20 – 25 foot waves, metal coverings installed over our stateroom window to protect from potential glass breaking from the crashing waves and all shows and activities cancelled for the safety of the passengers and crew.  My do-over cruise was like night and day with beautiful weather, hardly a swell in the gulf and lots of on-board activities.



I also requested a do over on David Eyre’s Pancake from post one.  When a recipe has been around since the 1960’s, published in the NY Times Food Section by Craig Claiborne and raved about by Martha Stewart then there must be something to it.  My first attempt was horrible.  The pancake didn’t puff up like it should have and it tasted much more like egg than I thought it should.  Just like the cruise, the do over turned out so much better.  I was in a hurry the second time I made this and didn’t take as much time with the pictures as I did on the first go ’round but trust me, the taste was terrific.  Don’t skip the fresh squeezed lemon juice and powdered sugar and feel free to add blueberries or a smear of your favorite jam.  Note:  I’ll try this next time with just 2 or 3 tbsp butter.

David Eyre’s Pancake

2 eggs
½ cup flour
½ cup milk
Pinch of ground nutmeg
4 tablespoons butter
2 tablespoons confectioners’ sugar
Juice of half a lemon

Blueberries, carmelized apples or a smear of jam (optional)

1. Preheat the oven to 425 degrees. In a mixing bowl, lightly beat the eggs. Add the flour, milk and nutmeg and lightly beat until blended but still slightly lumpy.

2. Melt the butter in a 10-1/2 to 12-inch skillet with a heatproof handle over medium-high heat. When very hot but not brown, pour in the batter. Bake in the oven until the pancake is billowing on the edges and golden brown, about 15 minutes.

3. Working quickly, remove the pan from the oven and, using a fine-meshed sieve, sprinkle with the sugar. Return to the oven for 1 to 2 minutes more. Sprinkle with lemon juice and serve with jam, pear butter or marmalade. Serves 2 to 4.

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