By: Alan Zox
The term “brunch” was coined in Britain over 100 years ago to describe a Sunday meal for Saturday-night party- goers. The term has evolved to mean the wonderful meal we enjoy today between breakfast and lunch. It might be bacon and eggs, omelets and vegetables, or any number of lunch time dishes reflecting where the meal is taking place.
On Cape Cod seafood brunches are common in part because of the daily bounty of seafood readily available. Of course any combination of complementary dishes work well for brunch type meals. For example over the years I have come to love bagels, smoked salmon, cream cheese, red onion and tomato slices after breakfast and before lunch. Of course, sautéed kippers (herring) with caramelized onions are no less wonderful. I am told this is common fair in the UK and Scandinavia. Another special brunch meal that doesn’t have to wait for Sunday to enjoy is soft scrambled eggs with strips of roasted and peeled poblano chile peppers.
But I have to say that David Eyre’s soufflé like pancake takes a backseat to no other breakfast or brunch feast, even though the competition is fierce. Made popular 50 years ago by NYT food critique Craig Claiborne’s original recipe and more recently by the current NYT Food Critique Amanda Hesser “the dish (behaves like a soufflé), and deflates like pricked balloons, in their journey from the oven to the table…You must be quick,” she tells us. “Be sure to sprinkle them with lemon juice and cilantro (or parsley) as you go”.
David Eyre’s Soufflé like Pancake
(Adapted Version of Craig Claiborne’s Recipe)
½ cup unbleached flour.
½ cup milk
Pinch ground nutmeg
4 tbsp butter
2 tbsp confectioners’ sugar
¼ cup diced cilantro or parsley
Juice of half a lemon
Send comments or questions to Alan — firstname.lastname@example.org