David Eyre's Pancake Recipe on Food52

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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

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David Eyre's Pancake

Prep time 5 minutes
Cook time 25 minutes
Serves 2 to 4

Ingredients

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

In This Recipe

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Directions

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.

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Richard Childers Jr
Brandon Heine
Selene Diaz R
Rastus Flow
Bob Quinn

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Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

Popular on Food52

193 Reviews

Tayyaba September 26, 2019

I chose this recioe to try and make a Dutch baby for thr first time, it was so simple and delicious but the butter has to be halved or it turns out heavy and greasy.

Richard C. July 13, 2019

Made this for breakfast today...My wife and I ABSOLUTELY LOVE IT!!...2nd recipe we tried off of Food 52...and it was SO SIMPLE..and EASY!!...Thank you for a different kind of pancake!!...Looking forward to making many more of your recipes!

Author Comment

Amanda H. July 21, 2019

Thanks, Richard!

Brandon H. April 7, 2019

I’ve been using this recipe on repeat almost every month for the past 5 years! It never fails. I even tried other recipes for Dutch baby’s and version is magic every time!

It’s almost like a pastry - flaky crispy with a creamy custardy base! I’ve even made a savory version by substituting nutmeg for various herbs, salt, pepper and finishing with graded Parmesan cheese instead of powdered sugar!

Bottom line, this one will remain in my kitchen indefinitely.

BobbiS January 12, 2019

This recipe is definitely a keeper! This is a very simple recipe that will be added to my Christmas breakfast dishes. I made it this morning and my husband (Who is not especially fond of pancakes) thought it was delicious.

Author Comment

Amanda H. January 13, 2019

Makes me so happy when I see people trying this recipe for the first time!

Selene D. July 27, 2018

Easy and delicious! Win win. Loved it.

Michele K. July 25, 2018

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.

Daisy December 30, 2018

Do you then bake it a little longer? I guess you can tell by how it looks when it's done, right?

Rastus F. July 1, 2018

Been making these for years as well. I've known them as Dutch Babies or German Pancakes. Either way, they're great.

Bob Q. June 22, 2018

Could you do these like PopOvers...using a large circumference muffins pan? Think I'll give it a try this weekend.

Author Comment

Amanda H. June 22, 2018

I've wondered the same but haven't tried it -- let me know how it goes. Would be a great variation!

Nancy C. August 6, 2019

Then use a popover pan with deep cups.

Clare G. May 13, 2017

I've been making this for years - love it - easy, elegant and oh so tasty!!

Shalini March 18, 2017

Just made it again this morning after a long time. Look at little Addie in this picture!

Author Comment

Amanda H. March 18, 2017

Thanks for reminding me of this photo -- she was really into frilly things then, and now she's all about dark blues and hoodies!

MARNA May 7, 2016

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".

Liz January 1, 2016

Delicious. I also grew up on this.
Sort of like the sweetened version of the British Yorkshire pudding.

Celadon D. August 18, 2015

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.

frajil July 20, 2015

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.

BethA July 19, 2015

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.

Author Comment

Amanda H. July 19, 2015

Good to know it works with rice milk. Wonder if it would do well with almond milk? May try it. Thanks for your comment!

BethA January 13, 2019

I made it this with Lactose-free 2% milk this time (eg ‘Lactaid’ brand), and it was delicious. My oven wasn’t quite ready when I put it in; it turned out great nonetheless.

andrea P. July 15, 2015

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!

cocos C. June 29, 2015

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!

Tara C. June 17, 2015

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!!!

Lea November 15, 2015

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.

Betsy B. June 2, 2015

This looks like a dutch baby!

LizCo77 April 12, 2015

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!

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Recipe by: Amanda Hesser

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193 Reviews