David Eyre's Pancake

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recipe by Erin H

  • Time icon
    Total Time
  • Serves icon
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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.”

recipe updated Jun 7, 2019


  • Milk icon
  • Egg icon
  • Nutmeg icon
  • All purpose flour icon
    All purpose flour
  • Salt icon
  • Unsalted butter icon
    Unsalted butter


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

Step preview

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