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David Eyre’s Pancake

5.0(1697)

Writing in The Times in 1966, Craig Claiborne described making the acquaintance of this oven-baked pancake as if he had met Grace Kelly: “It was discovered some weeks ago at an informal Sunday brunch in the handsome, Japanese-style Honolulu home of the David Eyre. With Diamond Head in the distance, a brilliant, palm-ringed sea below and this delicately flavored pancake before us, we seemed to have achieved paradise.” (Life was good if you were a food writer in the 1960s.) Nearly 50 years later, readers are still making the dish, and swooning like Claiborne.

by Amanda Hesser·published 2007-03-25

Open original recipe

Breakfast, Pancakes, Times Classics, Side Dish

Servings

(2–4)

Total time

20 min

Calories / serving

244 kcal

Ingredients (8)

serves

2 eggsegg
1/2 cup flourflour
1/2 cup milkmilk
Pinch of ground nutmegnutmeg
4 tablespoons butterbutter
2 tablespoons confectioners' sugarsugar
Juice of half a lemonlemon
Fig or blackberry jam, pear butter or any kind of marmalade, for serving (optional)jam

Instructions (3 steps)

01Preheat the oven to 425 degrees. In a mixing bowl, lightly beat the eggs. Add the flour, milk and nutmeg and lightly beat until blended but still slightly lumpy.
02Melt the butter in a 12-inch skillet with a heatproof handle over medium-high heat. When very hot but not brown, pour in the batter. Bake in the oven until the pancake is billowing on the edges and golden brown, about 15 minutes.
03Working quickly, remove the pan from the oven and, using a fine-meshed sieve, sprinkle with the sugar. Return to the oven for 1 to 2 minutes more. Sprinkle with lemon juice and serve with jam, pear butter or marmalade.

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Rich recipe — supports nutrition-aware planning.