-ELAYNE CALDWELL KVNH17B 1/2 c Flour 1/2 c Milk 2 Eggs, lightly beaten 1 pn Nutmeg 4 tb Butter 2 tb Confectioners' sugar Juice of 1/2 lemon Preheat the oven to 425 degrees. In a mixing bowl, combine the flour, milk, eggs, and nutmeg. Beat lightly. Leave the batter a little lumpy. Melt the butter in a 12 inch skillet with heatproof handle. When very hot, pour in batter. Bake in oven 15 to 20 minutes, or until golden brown. Sprinkle with sugar and return briefly to the oven. Sprinkle with lemon juice, then serve with jelly, jam, or marmalade. -----
How To make Cc David Eyre's Pancake's Videos
Yorkshire pudding
Yorkshire pudding is an English dish made from batter consisting of eggs, flour, and milk. The dish is usually served with roast meat and gravy and is a staple of the traditional British Sunday roast. It may also be served as a dessert. The exact origin of the Yorkshire pudding is, as yet, unknown. The first ever recorded recipe appears in a book in 1737.
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Choux pastry
Choux pastry, or pâte à choux (pronounced: [pɑt a ʃu]), is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, and gougères. It contains only butter, water, flour, and eggs. Like Yorkshire Pudding or David Eyre's pancake, instead of a raising agent it employs high moisture content to create steam during cooking to puff the pastry. Choux pastry is usually baked but for beignets it is fried. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thin chocolate blancmange for breakfast. In Austrian cuisine, it is also boiled to make Marillenknödel, a sweet apricot dumpling; in that case it does not puff, but remains relatively dense. They are sometimes filled with cream and used to make cream puffs or éclairs.
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Walking on the avenue
Cereal
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Cereal · Oceans · Kirat Singh
Cereal
℗ 2020 The Oceans Own
Released on: 2020-06-26
Producer: Kiz Keyz
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Chapter 5 - A Portrait of the Artist as a Young Man by James Joyce
Chapter 5. Classic Literature VideoBook with synchronized text, interactive transcript, and closed captions. Audio courtesy of Librivox. Read by Peter Bobbe.
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