Delicious Pancake by David Eyre

Delicious and mouth-watering pan-cake comes in 100s of different flavors, out of which few are my all time flavors. If you are a pan cake lover, then you must have heard of David Eyres. His receipts are the best for pancake and many. Check out the below ingredients and try it out, I am sure you will have a different taste of pan-cake. David Eyres Pancake The ingredients 2 eggs 1/2 cup flour 1/2 cup milk Pinch of ground nutmeg 4 tablespoons butter 2 tablespoons confectioners’ sugar Juice of half a lemon Fig or blackberry jam, pear butter or any kind of marmalade, for serving (optional). Method: 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 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. ________________________________________ Moroccan Chicken Dumplings The ingredients Cooking-oil spray � cup cooked, shredded chicken (from about half a chicken breast or 2 thighs) 1/3 cup slivered almonds, toasted 1 1/2 teaspoons harissa 2 teaspoons extra-virgin olive oil Salt 1 lemon Pinch of saffron 1/2 cup flour 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 2 large eggs, lightly beaten 1/2 cup whole milk 4 tablespoons butter, melted 1 tablespoon finely chopped cilantro, to garnish Chicken broth (optional). Method: 1. Preheat the oven to 425 degrees. Grease a muffin tin with 6 half-cup molds with cooking-oil spray. In a mixing bowl, combine the chicken, almonds, harissa and olive oil. Season with salt. 2. Juice half the lemon. Cut the remaining half into 6 wedges and set aside. In a small mixing bowl, dissolve the saffron in 2 teaspoons lemon juice; let sit for 10 minutes. 3. Place the muffin tin on a sheet pan and put it in the oven to heat, about 5 minutes. In another mixing bowl, combine the flour, nutmeg, cinnamon and 1/4 teaspoon salt. Make a well in the center, add the eggs, milk and saffron mixture and beat gently, leaving the batter a little lumpy. 4. Remove the muffin tin from the oven and distribute the melted butter evenly among the molds. (It is important that each cup has enough butter, as the batter will fry in it when baked.) Divide the batter among the molds, no more than halfway up each. Drop about 2 tablespoons chicken filling into the center of each. Bake until the edges are browned and the batter is cooked through, 12 to 15 minutes. Top with cilantro and serve with lemon wedges. Eat as is or with homemade chicken broth poured on top. Serves 6 as an appetizer; with broth, it would serve 2 or 3 as a main course. Try it and you will love it. Via: nytimes