Many years ago, my mom and I went on a trip to NYC to visit a friend of hers and that is where I had the opportunity to learn how to make Jacobs Pancakes. Her friend lived in a high-rise that overlooked the city. It was amazing. The city lights and the beautiful views. Wow. I can see the attraction to city life. It was fascinating. It was there where my mom's friend talked about how her mom made this recipe when she was a kid.
While we were there she made Jacobs Pancakes for breakfast one morning, not sure the history behind it, but it was so good I wanted to share this recipe with my family so I made it recently. I did modify the recipe with the ingredients I had on hand, but it still works and was delicious! The kids and my husband said it was really good too. I hope you try it and feel free to change it and see for yourself.
What are the ingredients for this recipe?
½ cup whole wheat pastry flour (or Gluten Free flour NOT Almond Flour)
½ cup skim milk
2 eggs, scrambled
A pinch of nutmeg (I used fresh and grated it myself)
4 tbsp butter unsalted
2 tbsp of confectioners sugar
1 tbsp of lemon juice from a fresh lemon
How do you make Jacobs Pancakes Recipe?
Preheat oven to 425 degrees. First, melt the butter in an ovenproof pan (10-12 inch size). I used a cast-iron skillet. It worked great and crisped up the bottom nicely. Turn off the flame and let the butter finish melting.
Then, add the scrambled egg to the bowl, then the milk, then sprinkle the flour into the bowl while whisking. Then, add the nutmeg. Don't over mix. Just mix till slightly lumpy.
Then, pour the batter into the melted butter. Then, bake for 15-20 minutes until it puffed up and is brown.
Next, sprinkle confectioners sugar on top and put in for another 1 minute.
Then, let sit for a minute or two and sprinkle with lemon juice.
I cut it into 10 pieces. As it cooled, it wasn't puffy any longer.
Serve with jam/preserves.
Enjoy! Doesn't it look yummy? Below are some additional traditional pancake recipes from other sites. Enjoy!
If you wish to print the recipe, here it is:
Notes
Note: I have tried to make this with almond flour. While it tasted good, it did not crisp up as much around the ends. However, if you choose to try it with Gluten-Free flour that isn't made with almond flour, it should work. If you decide to substitute the flour, please come back and leave a comment on how it went.
Ingredients
- ½ cup whole wheat pastry flour (or Gluten-Free flour not Almond flour)
- ½ cup skim milk
- 2 eggs, scrambled
- A pinch of nutmeg (I used fresh and grated it myself)
- 4 tbsp butter unsalted
- 2 tbsp of confectioners sugar
- 1 tbsp of lemon juice from a fresh lemon
Instructions
- Preheat oven to 425 degrees. First, melt the butter in an oven proof pan (10-12 inch size). I used a cast iron skillet. It worked great and crisped up the bottom nicely. Turn off the flame and let the butter finish melting.
- Then, add the scrambled egg to the bowl, then the milk, then sprinkle the flour into the bowl while whisking. Then, add the nutmeg. Don't over mix. Just mix till slightly lumpy.
- Then, pour the batter into the melted butter. Then, bake for 15-20 minutes until it puffed up and is brown.
- Then, sprinkle confectioners sugar on top and put in for another 1 minute.
- Then, let sit for a minute or two and sprinkle with lemon juice.
- I cut it into 10 pieces. As it cooled, it wasn't puffy any longer.
- Serve with jam/preserves.
- Enjoy!
Note: I have tried to make this with almond flour. While it tasted good, it did not crisp up as much around the ends. However, if you choose to try it with Gluten-Free flour that isn't made with almond flour, it should work. If you decide to substitute the flour, please come back and leave a comment on how it went.
Visit our other breakfast recipes by clicking here. And, below feel free to buy some great pancake tools from Amazon (affiliate):
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