David Eyre's Pancake

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recipe by Erin H

  • Time icon
    Total Time
    20mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    332
based on 2 ratings

You might also know it as a Dutch Baby, German Pancake, or Puff Pancake. Similar to a popover or Yorkshire pudding, a quick batter is baked in a hot oven, where it rises spectacularly. Crisp on the edges and soft in the middle, it’s traditionally topped with lemon and sugar. You can also use muffin tins for individual serving, and I've reduced the butter a bit in this version. Serve straight from the oven, as it deflates quickly. Most likely an adaptation of a German dish, the recipe appeared in Victor Hirtzler's Hotel St. Francis Cookbook in 1919. This version was published in the New York Times in 1966 by Craig Claiborne, who wrote “It was discovered some weeks ago at an informal Sunday brunch in the handsome, Japanese-style home of the David Eyres in Honolulu. 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.”

Inspired by: http://www.nytimes.com/2007/03/25/magazine/25food.txt.html

recipe updated Oct 8, 2019

Ingredients

  • Milk icon
    Milk
    ½ cup (120ml)
  • Egg icon
    Egg
    2 (100g)
  • Nutmeg icon
    Nutmeg
    1 pinch
  • All purpose flour icon
    All purpose flour
    about ½ cup (65g)
  • Salt icon
    Salt
    1 pinch
  • Unsalted butter icon
    Unsalted butter
    2 tbsp (28g)

Tools

  • kCook icon Skillet pan
  • kCook icon Medium cast iron skillet
  • kCook icon Small bowl
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat oven - 220°C
  2. Add milk, egg, nutmeg, all purpose flour and salt to a clean large mixing bowl
  3. Blend
  4. Pre-heat a clean medium cast iron skillet oven
  5. Add unsalted butter to a clean small bowl
  6. Transfer content of small bowl to medium cast iron skillet
  7. Heat until completely melted
  8. Transfer batter to medium cast iron skillet
  9. Bake until golden brown - 10 min, 220°C
  10. Serve immediately
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