David Eyre’s Pancake

Name: David Eyre’s Pancake
Total time: 20 min
Yield: Serves 2 to 4
Ingredients: 2 eggs; 1/2 cup flour; 1/2 cup milk; Pinch of ground nutmeg; 4 tablespoons butter; 2 tablespoons confectioners' sugar; Juice of half a lemon; Fig or blackberry jam, pear butter or any kind of marmalade, for serving (optional)

Recipe from David Eyre

Adapted by Amanda Hesser

Updated Oct. 30, 2020

David Eyre’s Pancake — Tony Cenicola/The New York Times. Food Stylist: Jill Santopietro.

Total Time: About 20 minutes
Rating: 5(1,615)
Comments: Read comments

Writing in The Times in 1966, Craig Claiborne described making the acquaintance of this oven-baked pancake as if he had met Grace Kelly: “It was discovered some weeks ago at an informal Sunday brunch in the handsome, Japanese-style Honolulu home of the David Eyre. With Diamond Head in the distance, a brilliant, palm-ringed sea below and this delicately flavored pancake before us, we seemed to have achieved paradise.” (Life was good if you were a food writer in the 1960s.) Nearly 50 years later, readers are still making the dish, and swooning like Claiborne. —Amanda Hesser

Featured in: Recipe Redux; 1966: David Eyre's Pancake

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Serves 2 to 4

2eggs
½cup flour
½cup milk
Pinch of ground nutmeg
4tablespoons butter
2tablespoons confectioners' sugar
Juice of half a lemon
Fig or blackberry jam, pear butter or any kind of marmalade, for serving (optional)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Preheat the oven to 425 degrees. In a mixing bowl, lightly beat the eggs. Add the flour, milk and nutmeg and lightly beat until blended but still slightly lumpy.
Step 2
Melt the butter in a 12-inch skillet with a heatproof handle over medium-high heat. When very hot but not brown, pour in the batter. Bake in the oven until the pancake is billowing on the edges and golden brown, about 15 minutes.
Step 3
Working quickly, remove the pan from the oven and, using a fine-meshed sieve, sprinkle with the sugar. Return to the oven for 1 to 2 minutes more. Sprinkle with lemon juice and serve with jam, pear butter or marmalade.

Ratings

5 out of 5

1,615 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Jack Ferry7 years ago

This recipe is a lot older than the 1960's. It is a version of the classic Finnish Kropsua or now called Pannukakkua and is at least a thousand years old. You may have better luck by increasing the milk to 3/4 cup or more.

Shozgirl7 years ago

I make this all the time. Use various fruit sauteed first then throw in the batter and into the oven. This week was peaches and blueberries. At first its fluffy but then it does flatten a bit. No matter its delicious and light. Cast Iron pan seems essential. I dont always use that much butter..more like 2 tblsp.

abstract6687 years ago

One of my all-time favorite easy breakfast recipes, this pancake lets me show off by picking a Meyer lemon from the tree outside my kitchen window and perfuming the pancake with ultra-fresh juice. The batter benefits from a half-hour rest if you have the time, but it is not necessary.

Justin2 months ago

If you want it to look like the photo, after you add the batter to the pan full of butter, swirl it around so the batter is evenly spread and a good amount of butter has spilled over the top of the batter. It will turn out less fluffy, but exactly as photographed.

Mary3 months ago

For me, this is the best Dutch Baby recipe! I like to add lemon zest and vanilla to the batter.

Mary4 months ago

Wonderful! It reminds me of French crepes. The butter can definitely be halved!

Private comments are only visible to you.