David Eyre's Pancake

By • November 9, 2010 • 164 Comments

2,670 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This recipe comes from The Essential New York Times Cookbook, and appeared in the Times in 1966. Forty years later, readers are still making the pancake with no less bliss. What keeps cooks faithful to one recipe is often some confluence of ease and surprise. Eyre’s pancake possesses both. A batter of flour, milk, eggs, and nutmeg is blended together, then poured into a hot skillet filled with butter and baked. Anyone confused? I didn’t think so. The surprise comes at the end, when you open the oven door to find a poufy, toasted, utterly delectable-looking pancake. It soon collapses as you shower it with confectioners’ sugar and lemon juice, slice it up and devour it. It’s sweet and tart, not quite a pancake and not quite a crepe. But lovable all the same. Cooking Notes: Don’t overmix the batter, or the pancake will be tough – a few lumps are fine. This is the moment to call your well-seasoned iron skillet into service.Amanda Hesser

Serves 2 to 4

  • 1/3 cup all-purpose flour
  • 1/2 cup whole milk
  • 2 eggs, lightly beaten
  • Pinch of nutmeg
  • 4 tablespoons (one half stick) of unsalted butter
  • 2 tablespoons confectioners’ sugar
  • Juice of half a lemon
  1. Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy.
  2. Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.
  3. Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve with jelly, jam, or marmalade.

Tags: breakfast, pancakes, sweet

💬 View Comments ()

Comments (164) Questions (4)

Default-small
Default-small
Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full

23 days ago LizCo77

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!

7dadc114-ce9e-4ddd-a892-356b03b6caef.stringio

about 1 month ago Rie

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.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full

3 months ago June Thinnes

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.

97c75b17-e176-4fc4-ae69-735f771bf9c1.img_5237

3 months ago Lauren Kelley

Lauren is the Director of Customer Experience and Operations at Food52

That topping sounds amazing -- what a great idea!

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full

4 months ago Sara Branscum

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.

01c3fb8c-54c5-481a-98ca-6331078c8ddf.eydie_picture

4 months ago Eydie Desser

Hi Sara. That sounds amazing. I'd love the recipe! Will you share?

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full

10 months ago blbarnold

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!

544356c3-7e44-4665-a9aa-5540fd4f48ea.img_7991

11 months ago Sara S.

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...

57ee2ef9-06f2-499f-b794-7f6e880342d2.tad_and_amanda_in_the_kitchen

11 months ago Amanda Hesser

Amanda is a co-founder of Food52.

It looks great! Should be a little moist and custardy in the center -- but if you like it more cooked, keep it in the oven for another minute.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full

12 months ago monica_m

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.)

57ee2ef9-06f2-499f-b794-7f6e880342d2.tad_and_amanda_in_the_kitchen

12 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Like your improvisation.

6c39e401-a5d2-453b-8a57-a6c116647fa1.wrong_apple

about 1 year ago sevenfaces

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.

6eb3585d-3b07-445c-aeb4-84886468b062.stringio

about 1 year ago jolene278

We love dutch babies!

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full

about 1 year ago dja

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

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full

about 1 year ago Erin

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

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full

about 1 year ago Barbara

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

71d5bc9b-f739-4779-a2e7-e1375a439740.stringio

about 1 year ago Cassandra

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!

19358477-d4cc-4240-93c2-33807823e65e.stringio

about 1 year ago Nancy Charlton

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.

19358477-d4cc-4240-93c2-33807823e65e.stringio

about 1 year ago Nancy Charlton

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).

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full

about 1 year ago LisaD

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.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full

about 1 year ago gwillikerrs

This cooks wonderfully in my seasoned wok...

B67ef769-6d4d-4cff-98c9-52dc51da33a2.julistache

over 1 year ago juliunruly

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.

57ee2ef9-06f2-499f-b794-7f6e880342d2.tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

It's super forgiving -- really the recipe version of a good friend.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full

over 1 year ago Tom scheerer

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!

57ee2ef9-06f2-499f-b794-7f6e880342d2.tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for your comment and recipe notes -- I love recipes with easy proportions, and I look forward to trying your version. Not sure if you saw this but there's a good story behind this pancake, which I wrote about here: http://food52.com/blog...

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full

almost 2 years ago fhp

This looks a little like a yorkshire pudding pancake.

57ee2ef9-06f2-499f-b794-7f6e880342d2.tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, it is a bit like yorkshire pudding -- definitely the same family.