It wasn't until Amanda Hesser resurrected David Eyre's Pancake here at food52, that I actually noticed it and realized how much I missed it. The pancake has few ingredients and is incredibly simply to make. I converted it to gluten-free by using my all purpose brown rice flour mix. It didn't need the xanthan gum. The original recipe warns against over-mixing, but you don't have to worry about that with gluten-free flour. I also added a quarter teaspoon pure vanilla extract to mask the lack of wheat and reduced the butter to three tablespoons from four (because after it making it several times, I found that I could get away with less).
The recipe calls for a squeeze of fresh lemon over the top of the pancake once you take it out of the oven. But sous chef boy (my 17 year old son, Bradford) didn’t like the lemon. I did. So you choose.
Oh yes, and one more thing. The original recipe says it serves 2 to 4. I think they were joking and that it should really read: Serves 2 normal people, 4 very small people who don’t like to eat, or 1 sous chef boy.
Brown Rice Flour Mix*
pure vanilla extract
Juice of half a lemon
In This Recipe
1. Preheat oven to 425ºF and position rack in center of oven.
2. Lightly whisk eggs in a medium sized mixing bowl. Add brown rice flour mix, milk, vanilla, and nutmeg; mix until well blended.
3. Melt the butter in a 12-inch skillet with an oven-proof handle over medium high heat. When butter is very hot, but not brown, add pancake batter. Bake in the oven for 18 to 20 minutes until the pancake has puffed up, the edges are billowing and it is golden brown.
4. Remove skillet from of the oven and sprinkle the pancake with the sugar. Return it to the oven for 1 to 2 minutes more. Sprinkle with the lemon juice and serve with jam or preserves.
To make the Brown Rice Flour mix: (Makes 3 cups)
2 cups extra finely ground brown rice flour (Authentic Foods works best or King Arthur brands second work best)
2/3 cup potato starch (not potato flour)
1/3 cup tapioca flour (also called tapioca starch)