David Eyre's Pancake
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
Prep time: 5 min
Cook time: 25 min
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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
- Heat oven to 425° F. 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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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.
Amanda is a co-founder of Food52.
I've wondered the same but haven't tried it -- let me know how it goes. Would be a great variation!
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!
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