David Eyre's Pancake
All of the ingredients fit in the pan! Eggs, butter, flour, nutmeg, lemon, and confectioner's sugar. (Oops! Forgot the milk.)
Re-reading the instructions before I get started!
All you do is whisk together flour, milk, eggs, and nutmeg.
Addie makes sure I don't over-whisk it.
The finished batter.
It smells deliciously of nutmeg.
Next you melt the butter in a cast-iron skillet.
I like to swish the butter up the sides of the pan.
You pour the batter into the pan.
Watch it bubble up, then get it into the hot oven!
And watch it grow -- the Chia-pet of pancakes!
Before serving, you dust it with the confectioner's sugar and lemon juice.
And then dig in.
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
- Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy.
- 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.
- Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve with jelly, jam, or marmalade.
- This recipe is a Community Pick!
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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!
Amanda is a co-founder of Food52.
Thanks for reminding me of this photo -- she was really into frilly things then, and now she's all about dark blues and hoodies!
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.
Amanda is a co-founder of Food52.
Good to know it works with rice milk. Wonder if it would do well with almond milk? May try it. Thanks for your comment!
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!!!
I have 6 kiddos and I have the same issue. But, I have mastered a quad recipe in a stainless sell steamer tray, much to my kiddos delight. Also does fine in glass or SS 9x13 pans. Just be sure to err an the side of too little batter when using anything but cast iron.
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.
That topping sounds amazing -- what a great idea!
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.
Hi Sara. That sounds amazing. I'd love the recipe! Will you share?
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...
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.
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.)
Amanda is a co-founder of Food52.
Like your improvisation.
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!
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