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
Watch This Recipe
David Eyre's Pancake
2 to 4
cup all-purpose flour
cup whole milk
eggs, lightly beaten
(one half stick) of unsalted butter
In This Recipe
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.
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.