We are super excited to share this recipe from Gayle Pirie and John Clark, Chef and Co-owners from Foreign Cinema in San Francisco with you. With such prestigious titles, the chefs sound like they’re all fancy (ok, they kind of are), but despite their notable reputation, they also know how to cook real food in simple ways. This is a great recipe to add a little zest to breakfast! Add some blueberries to this recipe for a deliciously fruit-filled meal.
1/2 cup of milk
1/2 cup all-purpose flour
1/2 teaspoon salt
3 1/2 tablespoon unsalted butter
Juice of half a lemon
Your favorite fruit preserve
1. Preheat the oven to 375˚F.
2. Whisk the eggs and milk together. Add the flour and salt. Whip until a smooth batter with tiny bubbles is achieved.
3. Melt the butter in a 10- to 12-inch cast-iron skillet. When the butter is hot and begins to sizzle, pour in the batter. Place the skillet on the middle rack of the oven for 12 to 15 minutes, until the “pancake” is light golden and has risen like a soufflé. The edges will appear to be spilling over the rim of the skillet and be nicely browned.
4. Remove from the oven, sprinkle with lemon juice, and dust generously with powdered sugar. Cut the pancake into four pieces; serve with your favorite fruit preserves, such as strawberry, blueberry or blackberry.
5. Season to Taste
Want to hear more from Gayle and John about what they cook for their kids? Check out our interview with them here.
Partners Gayle Pirie and John Clark are two highly original talents who have been deeply involved in the competitive and innovative ferment of the San Francisco restaurant scene for over two decades. Today, Pirie and Clark are the chef talent and owners behind two very popular and exciting dining destinations in San Francisco – Foreign Cinema and Show Dogs. In addition to Foreign Cinema and their new ventures, they have published two cookbooks, Country Egg, City Egg in 2000 and Bride and Groom in 2006.
photo: veganbaking.net via flickr