David Eyres Pancake Food

DAVID EYRE'S PANCAKE

David Eyre's Pancake image

This pancake is a more delicate version of the classic puffy German pancake, also known as the Dutch Baby. The recipe, shared by "The Essential New York Times Cookbook" author Amanda Hesser, was developed by David Eyre.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Number Of Ingredients 8

Ingredients

1/3 cup all-purpose flour
1/2 cup whole milk
2 large eggs, lightly beaten
Pinch of freshly grated nutmeg
4 tablespoons unsalted butter
2 tablespoons confectioners' sugar
Juice of 1/2 lemon
Jelly, jam, or marmalade, for serving

Steps:

Preheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, and nutmeg until just combined. Batter will be slightly lumpy.
Melt butter in a 12-inch cast-iron skillet over medium-high heat. Add flour mixture and transfer to oven. Bake until pancake is golden brown, 15 to 20 minutes.
Sprinkle pancake with sugar and return to oven for 2 minutes. Remove from oven and sprinkle with lemon juice; serve immediately with jelly, jam, or marmalade.

DAVID EYRE'S PANCAKE

David Eyre's Pancake image

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.

Provided by Amanda Hesser

Categories breakfast, times classics, side dish

Time 20m

Yield Serves 2 to 4

Number Of Ingredients 8

Ingredients

2 eggs
1/2 cup flour
1/2 cup milk
Pinch of ground nutmeg
4 tablespoons butter
2 tablespoons confectioners' sugar
Juice of half a lemon
Fig or blackberry jam, pear butter or any kind of marmalade, for serving (optional)

Steps:

Preheat 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.
Melt 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.
Working 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.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 46 milligrams, Sugar 6 grams, TransFat 0 grams

OVEN BAKED PANCAKE (DUTCH BABY OR DAVID EYRE'S PANCAKE)

Oven Baked Pancake (Dutch Baby or David Eyre's Pancake) image

From "The Essential New York Times Cookbook"; this recipe is David Eyre's, adapted by Craig Clairborne in 1966. The best and simplest version of this classic breakfast, with a drizzle of lemon juice and powdered sugar to finish.

Provided by Raquel Grinnell

Categories Breakfast

Time 25m

Yield 1 pancake, 2 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup all-purpose flour
1/2 cup whole milk
2 eggs, lightly beaten
1 pinch nutmeg
1 pinch salt
4 tablespoons unsalted butter (one half stick)
2 tablespoons confectioners' sugar
1/2 lemon, juiced

Steps:

Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy as overbeating will make the pancake tough.
Melt the butter in a 12-inch cast iron or other ovenproof skillet with a heatproof handle. When it is very hot and slightly browned, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.
4. Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve. My kids like the sugar and lemon juice stirred together like a kind of glaze drizzled onto the pancake, which is how I remember having crepes from the crepe stands in Paris -- Additionally can be served with jelly, jam, or marmalade.

Nutrition Facts : Calories 426.3, Fat 30.3, SaturatedFat 17.3, Cholesterol 278.7, Sodium 176.4, Carbohydrate 29.9, Fiber 1.8, Sugar 11.5, Protein 11

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