David Eyre’s Pancake… with Flagship and Sausage

In 1966, Craig Claiborne introduced the readers of the NY Times to a skillet pancake that swept the food world and has continued to grace tables for more than four decades. Click here for more information and the original recipe.

With The Lady home, The Man and I have been in bliss; The Lady spends more time in the kitchen than any other room, delighting us both with dishes… that usually include cheese, glorious cheese…

Yesterday she treated us to a variation of the legendary David Eyre pancake by adding shredded Flagship and sausage…

Here’s what she did:

Ingredients:

Cast Iron Skillet

4 Tbls. Butter

2 Eggs

1/2 Cup Whole Milk

1/2 Cup Flour

Couple pinches of fresh grated nutmeg

8 ounces Flagship, shredded

8 ounces mild Italian Sausage, crumbled

1/2 onion, sliced thin

1 Clove Garlic, chopped

Grape tomatoes, Sliced in half

Preparation:

Pre-heat oven to 425 degrees.

Saute the sausage in the cast iron skillet. Set aside, reserving oil.

Using oil in skillet, saute the onions and garlic. Set aside.

Combine milk, flour, eggs and nutmeg. Whisk until a bit fluffy.

Add butter to skillet and put in oven to melt. Watch and don’t burn. Once heated and melted, make sure all sides are coated with butter (to keep pancake from sticking).

Add liquid mixture to heated skillet sprinkle with sausage, onion, garlic and tomatoes.

Top with Flagship.

Bake about 20 minutes until cheese is melted and nice and golden and the pancake is puffy.

Serve immediately.

The Lady also made the pancake using Mr. Eyre’s original recipe and this how that one looked…