PUFF PANCAKES WITH STRAWBERRIES

Many many years ago I had a small cookbook with the most scrumptious recipes in it. Somewhere in the 33+ years of marriage and living in 7 different places in 2 different parts of the world, that cookbook escaped. I cannot believe I got rid of it; I certainly wouldn't have given it away. Nevertheless it is gone.

Luckily I had put this recipe on the computer, so in the interest of sharing something tasty, visually appealing and easy to make, today, in the middle of strawberry season, I'm going to give you a chance to try something that you'll find yourself serving over and over.


PUFF PANCAKE WITH STRAWBERRIES
Makes 4 servings

2 eggs
½ cup milk
½ cup all-purpose flour (Dash Nutmeg)
½ cup butter
½ cup thickly sliced filberts (about 2 ounces)
Juice of half-a-lemon
2 T confectioners’ sugar
1 pint fresh strawberries, slices and sweetened
Sour cream or whipped cream (optional)

Beat eggs lightly in mixing bowl. Add milk, flour and nutmeg and beat until blended. Batter may be a little lumpy.

Melt butter in a 10-12” skillet with heat-proof handle over medium heat until butter begins to foam. Stir in filberts. Pour batter into hot skillet over filberts. Bake in 425 degree oven 15 to 20 minutes, or until pancake is puffed and golden brown. Sprinkle with lemon juice and return to oven for 2 to 3 minutes. Remove.

Sprinkle with confectioners’ sugar and serve at once. Cut into wedges and serve with strawberries topped with sour cream, if desired.

Eat and enjoy.

And when strawberries are gone, you can change the fruit to fresh peaches, or plums, or in the fall, apples. They all do well and are yummy.