As I read Pete’s comment about cooking a chicken dinner instead of writing, I responded that I was about to cook pancakes. My mother often cooked pancakes for supper if my father wasn’t home for the evening. We always loved the chance to cover them with ample syrup.
The New York Times, in their special Sunday edition all about coronavirus, included several recipes entitled “I’m Stuck at Home. What Can I Cook?” Here was a simple formula for making a Dutch Baby pancake, one I hadn’t made in many years. I had the ingredients on hand, still frequently use the cast iron skillet from my grandmother, so I was ready to go.
You need 3 eggs, 1/2 cup of flour, 1/2 cup of milk, 1 tablespoon of sugar, a pinch of nutmeg and 4 tablespoons of butter. Heat the oven to 425 degrees. Combine the eggs, flour, milk, sugar and nutmeg(I did this by hand or you could use a blender.)
Put the butter in the 10 inch skillet or dish and put it in the oven and watch it carefully until it is melted. Remove the pan.
Pour in the batter. Return the pan to the oven for 20 minutes. Lower the oven to 300 degrees for 5 minutes. Eat immediately with syrup or jam or powdered sugar(or all three!!)
In theory this makes three to four servings. I have no idea which three or four people she had in mind. We split it down the middle and dug in. Since I live in New England, I used real maple syrup. Since my husband prefers Mrs. Butterworth’s, he used that.
We were comforted. We were carb loaded. We fell deeply asleep for the night.