As Food52 gets older (and wiser), and our archive of recipes grows, we’re making the effort to revisit some gold recipes. Today, we're reminding you of the world's fluffiest, puffiest pancake with our brand new video.
Flour, milk, eggs—pancakes are an endlessly versatile, super-speedy dish to make (and eat). But sometimes, the same-old shape feels a bit, er, flat. Instead of silver dollars or towering stacks, I crave something just a little bit fluffier and puffier.
Enter David Eyre’s Pancake, an impossibly light, airy cake that swaps a griddle for your cast iron skillet. A recipe from The Essential New York Times Cookbook, it first appeared in print in 1966, and then on our site in 2010 when Amanda Hesser described how it combines both ease and surprise:
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.
Once it’s out of the oven, top your crepe-pancake hybrid with a dollop of whipped cream or tart jam. Or, if you’re like me, just tear it out of the pan. It’ll be just as sweet.
- 1/3 cup all-purpose flour
- 1/2 cup whole milk
- 2 eggs, lightly beaten
- 1 pinch nutmeg
- 4 tablespoons (one half stick) of unsalted butter
- 2 tablespoons confectioners’ sugar
- 1/2 lemon, juiced
What's your favorite way to eat pancakes? Have you made David Eyre's version?