The boys arrived home from Mamaw's and Papaw's at the farm, and I had the candles lit and everything waiting. It was a good dinner. Herewith, the recipe, as dictated to me by my son, Christopher, here on the sofa with me the afternoon following:
Beat three eggs with three tablespoons flour, 1 tablespoon sugar, and 6 tablespoons milk. Pour the batter into a large, generously butter skillet and bake it in a hot over, 425 degrees F, for 8 minutes. Reduce the heat to moderately hot, 375 degrees F, and bake it for 8 minutes longer, or until the pancake puffs up above the side of the pan and turns a delicate brown.
Place the pancake on a platter, sprinkle it with the juice of 1/2 lemon, three tablespoons sugar, 1/4 teaspoon cinnamon, and one 1/4 cup melted butter. Roll the pancake and dust it with powdered sugar.
Serve at once with applesauce if desired.
From one of my favorite cookbooks, Gourmet's Old Vienna Cookbook: Viennese Memoir. By Lillian Langseth-Christiansen. New York: 1959.
I did not roll up the pancake, but served it in pie-shaped slices, plus I omitted the butter and the powdered sugar.
Also, one winner has yet to contact me so I can send her the giveaway. Laura, please see