DAVID EYRE'S PANCAKE
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
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
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
PUFFY CORN PANCAKE WITH BLACKBERRY SAUCE
This pancake is similar to a recipe that ran in The Times in 1966 called David Eyre's pancake, named for a man whose fame seems to rest mainly on this tasty invention. Here, in addition to the corn kernels I wanted to use up, I stirred in some cornmeal to highlight the corn factor. Because cornmeal can make things heavy and I feared the pancake might become too dense, I increased the number of eggs in the batter to help it rise and puff. I mixed in a little black pepper to contrast with the sweetness of the corn, and then simmered together a speedy blackberry syrup to drizzle on top. The recipe is versatile enough to make over and over, and I'm sure it will take me through the end of corn season.
Provided by Melissa Clark
Categories weekday, dessert
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Place the butter in the bottom of a 2-quart gratin dish. Place in the oven and cook until butter begins to bubble, 5 to 7 minutes.
- Meanwhile, in a large bowl, whisk together flour and cornmeal. In a separate bowl, whisk together eggs and milk. Stir the wet ingredients into the dry. Whisk in honey, salt and pepper. Stir in the corn. Remove dish from the oven and pour in the batter evenly. Return to the oven and bake until the pancake rises and is dark brown around the edges, 20 to 25 minutes. The center of the pancake should also be golden brown.
- While the pancake cooks, make the sauce: In a medium saucepan over medium heat, combine blackberries and sugar. Bring to a simmer and cook until berries are soft and syrupy. Remove from heat and serve warm, spooned over pancake in the gratin dish.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 19 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 175 milligrams, Sugar 24 grams, TransFat 0 grams
DAVID EYRES PANCAKE
Steps:
- 1. Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy. 3. Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, 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 with jelly, jam, or marmalade.
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
More about "david eyres pancake recipes"
BEST DAVID EYRE PANCAKE RECIPE - HOW TO MAKE EASY WHOLE MILK …
From food52.com
DAVID EYRES PANCAKE MADE GLUTEN-FREE RECIPE ON …
From food52.com
THIS FLUFFIEST, PUFFIEST PANCAKE IS A BRUNCH CHAMPION
From food52.com
DAVID EYRE'S PANCAKE - BIGOVEN
From bigoven.com
UPDATE DAVID EYRE'S PANCAKE: 1966 - FOOD52.COM
From food52.com
DAVID EYRE’S PANCAKE RECIPE | RECIPE | POPULAR BREAKFAST RECIPES ...
From pinterest.com
DAVID EYRE PANCAKE - RECIPE - COOKS.COM
From cooks.com
RECIPE REDUX - 1966: DAVID EYRE’S PANCAKE - NEW YORK TIMES
From nytimes.com
DAVID EYRE'S PANCAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THE FOOD SECTION - FOOD NEWS, RECIPES, AND MORE
From thefoodsection.com
DAVID EYRE'S PANCAKE RECIPE ON FOOD52 | RECIPE - PINTEREST
From pinterest.com
DAVID EYRE'S PANCAKE RECIPE - FRESCO
From recipes.frescocooks.com
DAVID EYRE’S PANCAKE RECIPE - NYT COOKING
From cooking.nytimes.cf
DAVID EYRE’S PANCAKE RECIPE | RECIPE | RECIPES, POPULAR BREAKFAST ...
From pinterest.com
HOW TO MAKE DAVID EYRE'S PANCAKE - A RECIPE FROM THE ... - YOUTUBE
From youtube.com
BEST DAVID EYRE PANCAKE RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
DAVID EYRE'S PANCAKE - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love