Best David Eyres Pancake Recipes
OVEN BAKED PANCAKE (DUTCH BABY OR DAVID EYRE'S PANCAKE)
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
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
DAVID EYRE'S PANCAKE
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
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
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