David Eyre's Pancake

The David Eyre’s pancake has become a Christmas morning tradition. It’s easy and always beautiful and tasty. We look forward to it every year!

Come on Amanda, call it whatever you want I guess, but It’s a Dutch Baby!

Magic! Easy recipe and was absolutely delicious!

so delicious, the ratio of ingredients is just right. hot tip - use pasta flour instead of regular flour for an extra tender pancake. i discovered this by accident and now never want to go back!

This was such an easy recipe! The pancake is so light, not heavy. My husband loved it ❣️Delicious!!

I chose this recioe to try and make a Dutch baby for thr first time, it was so simple and delicious but the butter has to be halved or it turns out heavy and greasy.

Made this for breakfast today...My wife and I ABSOLUTELY LOVE IT!!...2nd recipe we tried off of Food 52...and it was SO SIMPLE..and EASY!!...Thank you for a different kind of pancake!!...Looking forward to making many more of your recipes!

I’ve been using this recipe on repeat almost every month for the past 5 years! It never fails. I even tried other recipes for Dutch baby’s and version is magic every time!

It’s almost like a pastry - flaky crispy with a creamy custardy base! I’ve even made a savory version by substituting nutmeg for various herbs, salt, pepper and finishing with graded Parmesan cheese instead of powdered sugar!

Bottom line, this one will remain in my kitchen indefinitely.

This recipe is definitely a keeper! This is a very simple recipe that will be added to my Christmas breakfast dishes. I made it this morning and my husband (Who is not especially fond of pancakes) thought it was delicious.

Easy and delicious! Win win. Loved it.

I double this recipe if I'm using a 12-inch skillet. The original one I saw used a 10-inch skillet for the basic single recipe. This is a family favorite and can also be poured over thinly sliced apples. After melting the butter in the pan, I core and peel and cut apples 1/8" thick on a mandolin slicer, then overlap the slices in a circle. Pour in the batter, sprinkle the top with cinnamon sugar, and off you go.

Been making these for years as well. I've known them as Dutch Babies or German Pancakes. Either way, they're great.

Could you do these like PopOvers...using a large circumference muffins pan? Think I'll give it a try this weekend.

I've been making this for years - love it - easy, elegant and oh so tasty!!

Just made it again this morning after a long time. Look at little Addie in this picture!

I used to make this all the time when my kids were little. Forgot about it. I got the recipe from a show that Dinah Shore had. She said it was an "old family recipe".

Delicious. I also grew up on this.
Sort of like the sweetened version of the British Yorkshire pudding.

Love this pancake—the way it puffs up without any leavening agent. Also known as Dutch Baby pancake. Works best in a well-seasoned cast iron pan.

I have been making this since I had it at 162 Spring Street Bar & Restaurant on West Broadway (1971, Soho NYC). I serve it as dessert with fresh strawberries and rhubarb whipped cream.

Delish! We used rice milk due to lactose avoidance, and it turned out nice and crisp around the edges, and thin and tender inside. Kind of like a cross between crepes and pancakes. Less "eggy" flavor than another dutch baby recipe I tried simultaneously. Oh, and I forgot the nutmeg, soI just sprinkled on top before it went in the oven. Turned out wonderful.

My mom made this for us all the time when we were little. It was magical to watch the pancake puff up in the oven and the whole house smelled sweet and lemony. Thanks for bringing those memories back!

This delicious dish has become a weekend tradition at our house. Using a cast iron skillet really took it over the top. I would eat it every day if there were less butter involved, but it's a great treat as it is!

Delicious & SO easy!! Love how it's crusty & soft!!! My problem is this recipe is just too small of a serving for my family!! Only have one ovenproof skillet & I see someone doubled recipe & used a large glass dish. Trying this tomm with leftover soup!!!

This looks like a dutch baby!

I made this with a mixture of almond flour and tapioca flour to move it into the gluten free zone, and it was awesome! My husband and I shared it, and he immediately asked if we could make another one. Thank you!

I made this one 2 weeks ago. I was out of milk and I used homemade almond milk instead. It was delicious!!
I will make this again tomorrow.
Thanks for sharing this recipe.

I used this recipe years ago misplaced it and glad to find it. When I made the pancake I made a topping using sour cream, butter, powdered sugar, and lemon. Cream the powdered sugar and butter to taste, add sour cream and lemon. Pour on pancake.

When I read this I went to my recipe box that is about fifty years old and pulled out the recipe in my handwriting with the same title. It has been a favorite all of this time. Last year I developed a savory version with cheese and cooked crumbled bacon that was yummy.

This is/was on the menu at a fabulous place in Toledo, Ohio! They called it a German pancake. So glad to have a recipe!

I just made this for the first time in a vintage Le Creuset skillet. It was perfect. I have one question: it's supposed to be kind of wet in the center, right? I cooked it for 15 minutes and the sides were golden. I wonder if I should leave it a bit longer next time? Here's a photo of my results http://instagram.com/p/pOq3GTqRiP/

Made it for the 1st time today... didn't realize I was out of butter (how?) and used unrefined coconut oil instead - absolutely amazing with just a hint of coconut that went well with lemon. Next weekend I'll do it up with butter! (This recipe is going into regular rotation.)

Light, yet luxurious, like eating a sugary lemony thin cloud! First time I've ever made a pancake in an oven so I was apprehensive, there is no turning back now I'm afraid. Fantastic.

We love dutch babies!

I think this is called a flop over as ell.I have had it with sour cream and raspberry on top, just amazing.

My family has always called this a "Poof." Yummy!

I have the cast iron popover - look for it in a antique store.

My mother started making this recipe 40 years ago. Always a treat! As I now have her well- seasoned cast iron pan, I'll give it a try. Thanks for the recipe!

Oops, very important: right size container. Rounded sides, batter 1/2 to 3/4 inch in depth. My kids liked the smallest Le Creuset for a single helping, which they made for themselves every afternoon after school.

Like LisaD and others, I make this in the ratio, per serving, of 1egg, 1/4 c each of flour and milk (any proportion of milk and cream), salt, and 1 T. butter. This came from Sunset Magazine in the '70s, featured as Seattle Dutch Babies. These were mixed in the blender and poured into the pan hot from the oven with the melted butter, baked 20 minutes without opening the oven door. While baking, cook some sausages--sine qua non accompaniment. Some apples or oranges slices are great too. Yes this the same basic recipe as crêpes, popovers, Yorkshire pudding. I've been trying to find some cast iron popover pans and find only thin steel or aluminum. I'd appreciate knowing of a source (hint-hint, Provisions).

My family has been making this since the late 70s when a college roommate introduced me to it. We use the alt ratio of 1/4 C flour, 1/4 C milk and 1 egg (perfect for one person) and scale it up accordingly. We prefer a "fatter" version, so we might have 3-4 eggs in one cast-iron skillet. You get a custardy bottom and nice crisp edges. A few months ago, I threw in some cooked cubed butternut squash and topped with maple syrup for a great brunch.

This cooks wonderfully in my seasoned wok...

Okay so I messed this recipe up – twice – and it still came out great. 1. I didn't have milk on hand, so I took a risk and used half and half. 2. I had the ingredients combined and was about to put them in the pan, when I realized I forgot to even put the half and half in. So I whisked it in very gently, so as not to lose all lumps per the instructions.

The result was very eggy, very luxurious, and very delicious. Super thin, with a delicately crisp bottom. I could see this becoming some kind of cult item at a brunch spot in a metro area, it's so delicious, simple, and beautiful. Used Meyer lemon, and a touch of maple. No additional butter was needed, obviously.

I've been making this from the nyt recipe for thirty years. They republish it now and then. However I remember it as all 2's ( 1/2 cup flour, 1/2 cup milk, 2 eggs, 1/2 stick butter It's more rhythmically poetical this way and doesn't fail. In fact its puffy crisp and custardy at center and rises around edges too......maybe even more photogenic!

This looks a little like a yorkshire pudding pancake.

mom made this from the magazine section. still have the clipping, not the mom(:()

Will be making these again and again. Thank you.

Just made these. So so yummy.

Been making often since finding this recipe. Definitely prefer the cast iron, often only hv half and half on hand...throwing some blueberries in either with the butter or on top,of the batter in pan is yummy. Hv done bananas, other berries as well.

I've also made this for decades, every week or so! For our family of 4, I double the recipe and use a 13x9 glass dish. Preheat dish with 1-2 Tbsp butter. Often I throw in a layer of thinly sliced apple sprinkled with cinnamon sugar to soften for about 7 min before pouring in the batter.... Mmm!

I had never heard of this type of pancake until a few weeks ago when I was looking for something new to serve for a holiday breakfast. I do believe this is one of those recipes that everyone has a name to describe. Recipes I found online all called this a Dutch Baby. I can't wait to try it!

My great uncle used to make this for my mother growing up in Brooklyn. They called this a "ma-lin." I searched for the genesis of this word and found that the old Polish word for pancake was "mlin."

The last time I made these pancakes was at a friend's country house and I used two pans, one cast iron, one non-stick. The cast iron was superior, by far!

I am not the author but would say (having made the recipe almost weekly since I found it) that cast iron is the most ideal as it goes from the stove top to the oven. Adding the dough once the skillet is really hot give is nice crunchy edges. No need to be non stick if the pan is well seasoned. What kind other pan were you considering?

Mmm This looks like a lil happy delight. Now I see you used a cast iron, is this the only kinda skillet you can use to make this pancake? does it need to be cast iron and non stick?

I only had half/half and it turned out fine. Yum!

I just made the pancake for supper and--WOW--it was really delicious! Thanks for making this old recipe available.

I just made the pancake for supper and--WOW--it was really delicious! Thanks for making this old recipe available.

Wonderful alternative to regular pancakes. So much easier on the chef and great for brunches with friends!! Family loves these

Would this recipe work well in a 10-inch skillet? That's all I have =(

This really takes me back....shortly after the "Great Depression" my Uncle George drove around the city of Wilmington, Delaware and soon became know as the Waffle Man. He would cook waffles and sprinkle Confectioners Sugar on them while customers watched...somewhat like an Ice Cream truck would do back during the 60's and early 70's. Of course his treat was much more like "Funnel Cake" with the exception he cooked Waffles. Thanks for the wonderful memory and I can't hardly wait to give this a try for tonights supper....Thanks :-)

How fun to see this again after all of these years... My Dad and I used to make this when I was a kid but I thought it was called "Pancake Omelet". Dad would serve it with Karo syrup for me as a kid, I guess but I remember fondly the lemon juice and powdered sugar! It;s a nice (mature) sort of breakfast!!

I needed a little comfort today and this recipe delivered the breakfast hug I was looking for. Like a cross between popovers and pancakes--a perfect hybrid if there ever was one.

You can totally make this with 1 TBSP of butter and 1% milk.
The first time I made it, I made it just how the recipe is written but found it too buttery (I know, is that possible?) I prefer less butter and really couldn't tell the difference using the lower fat milk; your waist line will thank you. It's delicious!

Second comment below ("Sauteeing diced, tart apples in the butter first and then pouring the batter over them is a popular variation for our family..." looks promising

xo

I'm so late to the game it's embarrassing, but I love this recipe. Made it tonight for the first time, served with scrambled eggs...perfect for a simple, delicious meal after a long week.

Love this recipe and have made it for decades. Like many others here, we call it a Dutch Baby. I've come up with many alterations, but the classic, with powdered sugar and lemon, is the one I return to. I think it's best in a deep cast iron skillet, and I melt the butter in the skillet in the oven. An old fashioned egg beater is superb for getting the batter frothy, then it is immediately poured into the foaming butter. Sauteeing diced, tart apples in the butter first and then pouring the batter over them is a popular variation for our family.

Never thought of chocolate with this. I usually saute some berries while the pancake is baking and serve them on top. Now, Jeneric, you have put a chocolate drizzle idea in my head. Pancake. Sauteed berries. Chocolate drizzle. Vanilla ice cream. Well, why not! Would love to be in the same room with so many people on this site who have the same 'cook with abandon' philosophy. Thanks.

So good and so easy! I will never make regular pancakes again! I agree with a comment above that the effort to deliciousness ratio is fantastic!

So good and so easy! I will never make regular pancakes again! I agree with a comment above that the effort to deliciousness ratio is fantastic!

Deeelicious! My dad and husband went nuts over it.

Anyone else recognize this recipe from the Klutz kid's cookbook? Man, did I ever love me some Dutch Babies growing up...

Katey501 ~ At it all yourself! Hm I think I'll do the same tomorrow morning :) I've been contemplating this recipe for a while it looks so amazing. Sugar and lemon it is for me.

I make this every couple of months for myself using the Pyrex pie plate method and am not embarrassed to say that I don't share with anyone! I've topped it with Cherry Amaretto syrup I've made, but love the simplicity of confectioners' sugar and lemon.

I hadn't made this pancake ages, (especially since I've been gluten-free for close to nine years) but it converted beautifully. If you need to avoid gluten, you can still make a tender, "poufy" pancake. Try the recipe at MyGluten-FreeTable.com and let me know how you like it! http://mygluten-freetable.com/

Fantastic served with fresh peaches warmed with a little cinnamon, vanilla or I've also served it with fresh strawberries, I prefer the warm peaches..fantastic!

This has been my favorite for years. Current jelly is nice with this.

http://on.fb.me/kwbuiU Amazing!!!!!! My guitar man is still in bed, I hope there is some left when he gets up!! Thank you. ~Sharon

don't think i've ever encountered anything else with such an insanely high ratio of decadent deliciousness to effort. i'm never making regular pancakes again...

I made this for breakfast with friends this morning, served with macerated beach plums, concord grape jam, or maple syrup. I used granulated sugar and 3 tablespoons of butter. It was perfect, not too sweet, just filling enough, and more special than pancakes. It'll be a staple from now on.

I made Dutch Babies every Sunday morning for probably 20 years -- until my children went away to college. I made them in a Pyrex pie plate -- 10" for a 3 egger and 9" for 2 eggs. The ratio was 1 egg to 1/4 C flour, 1/4 C milk, and a pinch of salt made in the blender. Also, 1 T butter per egg, melted in the pie plate in the oven. Nutmeg was sprinkled on after baking, then topped with powdered sugar and lemon. Raspberries for holidays!

Amanda, you should definitely create a family tradition with these. They're easy but spectacular.

So good and so easy, thanks!

Mine didn't rise. Too small a pan? (I used a 9 inch).

I'm late to the game, but I just made it with 100% buckwheat flour. It was fantastic!

I made this last night with buckwheat flour, and it came out spectacularly! Just beautiful.

Could a dessert be any easier, more beautiful, more impressive? It was a cold and stormy night last night, and with the house empty, I decided to give finally it a try; sheer heaven! I grew up in a Norwegian/Swedish home in which crispy, buttery "plattar" (cooked on top of the stove in my great grandmother's cast iron skillet) were a weekly staple. My mother often said her mother cooked the oven baked version of Swedish pancakes (similar to a Dutch Baby), but for some reason mine never did, so I was so thrilled to find this recipe!

I served it up with some homemade lingonberry jam leftover from Christmas, standing at the counter, coffee cup in one hand, pulling off poufy, buttery pieces with the other, right out of the pan; had to keep myself from eating the whole thing! (How many is this intended to serve? lol) I can't wait to try it with fresh raspberries (lemon and raspberries being a classic Scandinavian pairing), and savory fillings!

Oh, the only downside, like Bushra, I too (though I had an oven glove in my left hand) grabbed the hot handle while sprinkling on the sugar, yikes!
Can't thank you enough for this amazing recipe! I think I'll use it next New Year in place of my standard Yorkshire pudding recipe as well; quicker, easier, and foolproof, and will also experiment with a bit less butter as you mentioned...scary thought, thinking I could have easily finished off a half stick of butter, solo!
Thank you, Amanda!

Shared this recipe with my family the second I took the first bite. Wonderful, simple breakfast. Much less mess than the traditional pancake.

I made this recipe for brunch today. I didn't have fresh lemon, so I mixed bottled juice in with my milk to curdle it. It came out light and wonderful, with a nice custard feel. I substituted and changed some amounts in order to stick to my diet - 1% milk, 2 tbsp of butter, 1 tsp of canola oil and sprinkled 1 tbsp of powdered sugar and 2 tsp of maple syrup.

This is a keeper. My husband and I really enjoyed this recipe. I like that the recipe is good for a household of two.

Obviously this is a recipe that lends itself to infinite variety. I know it as a Dutch Baby (maybe because it came from Deutschland?) and it would be served sprinkled with lemon juice and powdered sugar, yogurt and any fruit, although berries are best.

Amanda, we are using your new cookbook all the time. Good job there.

i love this! made with meyer lemon, even burnt this a bit by accident and it was still wonderful. would like to try a savory version with spinach and cheese sprinkled on top.

We made Florence la Ganke's Three Day Marmalade last weekend and you're right, the pancake is delicious with marmalade!

We had great success cooking this in muffin tins for individual servings, adding blueberries on top.

YUM. now i must collapse on the couch... even my husband who doesn't typically care for pancakes, came out of his office to take nibbles. a keeper for sure!

do you know the calories/fat? I'm snowed in here in Dallas. I made it this morning and now I want another one. I ate the whole thing once and I'm sure I will do it again.
The presentation is amazing too!

I I have been looking for this recipe for years! My neighbor growing up was a chef, and she taught me this in the 70's, looks identical, and have never been able to replicate. Thanks!

I made for this a quick breakfast yesterday morning. The delicate balance of flavours and the play between the confectioners sugar and the lemon made it a real delight. Thanks for a great recipe.

This is a lovely recipe for the happiest food experience!

My first husband and I used to make this every Sat. morning for months and months. I found the recipe, called Dutch Baby, in a Vermont tourism magazine, and it called for the sauteed apples on top, over which we added maple syrup. Also made it in the glass pie plate. Haven't made it for current husband yet...

I made this for breakfast this morning, with maple syrup and bacon, and wow! As my husband said, it's a total keeper.

Dreaming about serving it this week with finely chopped bittersweet chocolate and toasted, slivered almonds as the topping...

My family brought this recipe over from German in 1930! One of my all time favorite breakfasts... we use a little more butter, no nutmeg and blend in the blender. Oh and a glass pie plate but otherwise exactly the same and filled with great child hood memories.

Thanks for the recipe! Trying it out this weekend. This looks just like a traditional Finnish oven pancake. My husband's 88 year-old grandmother has made this for him since he was a small boy. Same ingredients except added sugar to the very runny batter. Except the Finns bake it in a big and deep baking tray, comes out insanely poufy before falling flat. Cut in squares and served with jam, cream or both. Always with a cup of coffee. Most Finnish restaurants include this with coffee after lunch.

I like this small version, can't wait to try it in a pan.

I tried this recipe yesterday night, being stuck indoors due to the snow storm. Not that I would be out at 11 pm on a weeknight anyway but it feels good to put a little blame on the snow. I followed the recipe almost exactly, just that I reduced the butter to about 1/3 of the stick instead of half. It came out beautifully! In all my excitement I totally forgot that the frying pan I made it in had just come out of a blazing hot oven and grabbed the handle with my bare hand. Ouch. Other than that it was awesome. My family and I enjoyed it with blackberry preserves with my right hand holding on to an icepack :-/

Question: is the cast iron pan mandatory? I have an All-Clad stainless steel skillet that's ovenproof, but no cast iron.

I did a variation of this recipe this morning for my wife and I. What I changed was I used gluten free all purpose flour, and rice milk. This turned out fabulous. All I did was substitute equally. There may need to be a reduction in the milk, but only slightly. I used Nutella as a topping, and was very impressed with how quick and easy and delicious this recipe was.

This was the recipe that led me to buy The Essential NY Times cookbook--saw the piece on Martha Stewart where she and Amanda did this and I immediately went and bought the cookbook and a new cast iron pan. I've served it as made per the recipe, I've added fresh fruit and whipped cream on top, I've filled it with both savory and sweet things and folded it over. It's really versatile. My fave is filled w ham and swiss-- crazy good!

As you can tell from the website url, it's actually The Wild Pear Co.

A friend of mine once brought me some huckleberry jam from ... Montana... somewhere like that... and I could never find any until the other day when I came upon a jar in a restaurant/gourmet shop called Comfort in San Anselmo, CA. Made by The Pear Co. in Tomales. Their website is http://www.thewildpear.com/products.html

it's almost like a clafoutis recipe I used to make (not traditional)

This was lovely. Easy to prepare and beautiful to see coming out of the oven. This will be a weekend staple in my home. I served it with huckleberry preserves but will be trying it savory also. The blueberries would work well, thanks for the suggestion shozgirl!

Where has this recipe been all my life? I've made it three times, as a dessert, in as many weeks. First, with lingonberry preserves, next with grated bittersweet chocolate, seconds with sour cherry preserves, and last with nutella. This is the best dessert ever and one I plan on making at least once a week for the rest of my life (to make up for lost time) (I'm the same age as the website's name).

my late wife, Kathy, made this excellent pancake many times over many years, always serving it with apple compote. It was the first meal I made for our sons following her wake and can attest to David's claim of ease and surprise.

I just made this for the first time this morning, and it was so easy and so yummy! I don't have a skilled, so used my stainless steel springform pan. It worked perfectly.

My husband drizzled Vermont grade A maple syrup on his, and I tried FigCoCo and strawberry rhubarb jam. I'm not sure I liked the FigCoCo on it...just didn't hit the right notes for me. I started dreaming of a brown sugar brulee on this with a punch of cinnamonin the pancake. Am I crazy?

Do you have any recommendations for butter substitution in this recipe? Perhaps something with half the butter. Or, would that just ruin the experience with this particular dish?

Dutch baby has been a favorite with us for leisurely weekend breakfasts for many years. Try it with sliced fresh peaches when in season, but not so many as to overpower the delicate pancake flavor. Simply luscious.

This looks suspiciously like Yorkshire pudding with some confectioners sugar tossed on top... which is fine, but I can't see attributing it to David Eyre when it's a simple, traditional recipe.

I made Sunday and threw some blueberries on it before going in the oven. Delicious. Definitely reminds me of the baked pancakes in Amsterdam that are savory as well as sweet. This will be a staple!

Ah, perfect Christmas morning breakfast for sleepyheads! I browned some apple slices for ours.

amanda, this reminds me a lot of the "dutch baby" pancake i use to make for my mom's breakfast in bed on their birthday. my sister and I never liked the "eggy" taste (we both associate that with french toast, something we both have bad memories with) and so we created a filling for the center.

we would thinly slice granny smith apples and caramelize them with brown sugar and cinnamon in a pan while the pancake baked and then when we took the pancake out, we would ladle this into the center of the pancake in place of the confectioner's sugar and lemon juice. it certainly changes the nature of the pancake, but the syrupy apples on top of the pancake made the most fantastic fall breakfast ever. i personally like it with the skins on (also easier that way) but peeled would work just as well.

i used to make them on only special occasions but the apple center was so well received they ask me to make it whenever I am home from college.

Doubled the recipe & made it (for the first time) in a large cast iron skillet. Added a hint of lemon zest to the recipe and a reduced mixed berry sauce for a side. Came out beautifully puffy and a great balance to the "Scottish Eggs" both of which were served for a brunch the other day.

Love, love, love Food 52 folks. Having so many trustworthy opinions and examples makes it easy to try new recipes and have them work!

The Pancake House in Fort Worth, Texas serves these and the recipe is a secret. The owner doesn't even let the staff know how to make them. He premixes everything before the staff shows up. I had always wanted to know how to make them. When I saw this recipe on Martha Stewart show I was so excited and immediately made them! So easy and delish! I so want the cookbook now!

I used to make this when first married in the 1970's. Made it
for my husband this morning--it came out perfectly just as I
remembered. He couldn't fathom pancakes without syrup
but didn't even want the jam I put out. Just crispy bacon and
we were set.

Pretty and festive coming out of the oven, a nice thing to happen so easily first thing in the morning! I topped my slice with sifted powdered sugar, blueberry preserves, a slice of cold butter & a sprinkling of fleur de sel.... A. & G. had a lemon squeeze. Really fun breakfast and not too filling. Thank you!

Amanda, I was waiting for you to post this! It's one of my all time favorite breakfast recipes, shared with me by my houseguest brother this summer! I'm convinced that the best thing a houseguest can do is make their host these (dutch) babies.

@jeneric Oh! Chocolate would be nice, but I think the lemon is what makes this pancake shine!

Food 52ers: Would a little chocolate sauce ruin the integrity of this dessert? Normally I'm more citrus-minded, but for tonight's dinner, I'm thinking a little chocolate is in order.