In the muggle world this dish is called big, fluffy pancakes. Harry sees them for the first time on the witch's trolley on board the Hogwarts Express in harry Potter and the Sorcerer's Stone. He generously shares with Ron, who finds his dry corned beef sandwich unappealing (Chapter 6).
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
grated zest of lemon
1 stick butter (8 tablespoons, melted)
2 1/2 cups whole milk mixed with juice of lemon, left to sit at room temperature until thickened or
microwaved for 30 seconds to 1 minute until thickened
Confectioners' sugar, for dusting
Marmalade, for serving
1. Whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, sugar, and lemon zest together until light and fluffy, about 1 minute. Drizzle in the melted butter while whisking vigorously. Whisk in the milk.
2. Pour the milk mixture into the flour mixture. Whisk the two mixtures together briefly until just combined. The batter may be lumpy. Take care not to over mix or the pancakes will come out tough.
3. Spray an 8-inch skillet with cooking spray. Heat the skillet over medium-high heat. pour 1/2 cup of batter into the skillet and cook until the surface bubbles and the bottom is golden brown (check by lifting gently with a fork). cook on the other side for 1 to 2 minutes or until golden. Remove the cake from the pan and repeat until all the batter is used up, spraying the pan with cooking spray between each pancake.
4. Dust the pancakes with confectioners' sugar or serve with a dab of marmalade.
Makes about 11 large pancakes.
Recipe from The Unofficial Harry Potter Cookbook pg. 41
