Lemon Puff Pancake with Fresh Berries
This is one of those magical recipes that's much easier than it appears at first glance. A rather unprepossessing flour, milk, and egg batter is poured into a pan, and 20 minutes later emerges as a giant golden puff, awaiting a final anointing of lemon juice and sugar. It's delicious; it's easy; and who cares if it settles back a bit from its glorious oven-fresh heights as it cools? Part popover, part crêpe, part pancake, it combines the best aspects of all three. Our thanks to The New York Times, whose recipe for David Eyre's Pancake, printed over 50 years ago, inspired this one.