Tips: This was a frequent Sunday morning "guest"
at breakfast where I grew up. Although it was never called by this
name in our house, I have seen it called almost nothing else in
cookbooks. There really isn't much to it, but it manages to rise
dramatically as it bakes. I have improved the original recipe by
adding a little sugar, vanilla, and lemon zest---and serving it
with a chocolate sauce and whipped cream helps, too! This would
be a great breakfast for Father's Day.
You'll need a 12 inch diameter frying pan that must be able to
withstand an oven temperature of at least 400 degrees (I prefer
to bake this at 425 degrees F, as the browning at that temperature
is much better, but 400 degrees F will work). Like Time itself,
this pancake waits for no one. Remove it CAREFULLY from the oven,
using pot holders (the pan will be very hot), then cut and serve
it at once. If you know how this dish got such an unusual name,
please tell me; I have not been able to find that out.
- 4 ounces good-quality semisweet chocolate, finely chopped
- Few grains salt
- 1/2 cup heavy cream
- 2 eggs, graded "large"
- 2 Tbsp. granulated sugar
- Grated zest 1 lemon
- 1 tsp. vanilla
- Dash of salt
- 1/2 cup milk
- 1/2 cup flour
- 2 Tbsp. unsalted butter, cut into thin slices
- Warm chocolate sauce
- Barely sweetened whipped cream
If you have all of your ingredients prepared and together, you can
put together the sauce while the pancake bakesor several days
ahead of time. Either way, combine finely chopped chocolate and
salt in small heatproof bowl. In small saucepan over low heat, heat
heavy cream until very hot, stirring occasionally; remove from heat.
Pour hot cream over chocolate. Let stand for a minute or two, then
stir or whisk gently until smooth. (If necessary, place bowl over
simmering water on low heatwater should not touch bottom of
bowland stir frequently just until smooth. Remove from heat
and hot water.)
If sauce is being made while pancake bakes, pour into small pitcher;
let stand at room temperature until serving time. If made ahead,
cool sauce briefly, then chill, covering tightly when cold. To reheat,
scrape sauce into small heatproof bowl. Place over simmering water
on low heatwater should not touch bottom of bowland
stir often until melted and warm. Alternatively, scrape cold sauce
into microwaveable container. Microwave at 50% (medium) power for
short intervals, stirring thoroughly between each, just until sauce
Yield: Generous 3/4 cup
Preheat oven to 400 OR 425 degrees F (see recipe introduction).
In medium bowl, combine eggs, sugar, lemon zest, vanilla, and salt.
With fork, beat just until combined. Gradually beat in milk until
mixture is blended.
All at once, add flour. With fork (or using a large whisk), beat
until flour is mixed in. The batter will be thin and should contain
a number of small lumps (like pancake batter). Do not overbeat;
this batter doesn't need a lot of air beaten into it. Set aside
Place butter slices in 12 inch diameter ovenproof frying pan. Place
pan over medium heat. Melt butter, swirling pan so melted butter
coats entire pan bottom. Allow melted butter to become very hot,
swirling pan occasionally. Turn off the heat under the pan.
All at once, pour batter into hot butter. Batter may not cover
entire pan bottomOK. It will spread by itself during baking.
Quickly place frying pan into preheated oven.
Bake for 13 to 15 minutes. Don't peek at this too often as it bakes.
I have not found it necessary to turn the pan back-to-front halfway
during baking time with this recipe, as the finished pancake will
be uneven in height and browning anyway. The only thing you need
to be careful about during baking is serious overbrowning, especially
along the outer edges of the pancake.
The pancake is done when it is puffy and has risen. The edges will
rise high and be browner than the top or bottom; browning will likely
be uneven on top of the pancake. Using pot holders, CAREFULLY remove
from oven (the pan will be very hot). Cut and serve immediately,
passing warm chocolate sauce and whipped cream so everyone can top
their slice as they wish.
Yield: 2 to 4 servings
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