David Eyre's Pancake
                   Adapted from Craig Clairborne and the
                              New York Times

An elegant breakfast, which serves 2.

1/2 cup flour
1/2 cup milk
2 eggs
pinch of nutmeg
3 Tbl. butter
1 Tbl confectioner's sugar
juice of 1/2 lemon

12 inch frying pan with heatproof handle (many handles are only good
   up to 375 degrees, but are fine if you wrap them tightly in aluminum foil)

Preheat oven to 425 degrees

In a mixing bowl beat the eggs with a fork (as for an omelette).
Add in the milk and beat in thoroughly with a fork. Add in the nutmeg.
Add in the flour and beat with a fork until well mixed, but don't overbeat.
  This means that there will still be a some small lumps, which is not
  a problem.

Melt the butter in the pan.  When it has stopped foaming, but just before
  it starts to color, pour in the pancake batter.  Put pan in oven, uncovered
  and bake for 15 - 20 minutes.  It puffs up and overruns the edge of
  the pan - it is quite impressive!

Sprinkle with sugar and return to oven for a minute or two.  Remove and
  squeeze lemon juice over the pancake.

Serve with jam or maple syrup or blueberry compote.

Blueberry compote:
1/2 package of frozen blueberries (12 or 16 oz package)
1/4 cup sugar

In a small saucepan, heat the blueberries and sugar until they come to a
  gentle simmer.  Cook for several minutes, stirring occasionally, until
  all the berries are well thawed, cooked through and thoroughly softened.
  Remove the blueberries to a serving bowl and bowl down the syrup that
  remains until it is reduced by half or more and has thickened some (the
  idea is for the syrup not to be too runny).  Pour over the blueberries.
  Allow to cool a little before serving with the pancake.  (I usually make
  the compote up to the point of boiling down the syrup, and then make
  the pancake, finishing the compote while the pancake is cooking.)

On Christmas serve with Benjamin Britten's Ceremony of Carols.