David Eyre’s Pancake
Updated October 29, 2020
Tony Cenicola/The New York Times. Food Stylist: Jill Santopietro.
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 eggs
½ cup flour
½ 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)
Nutritional analysis per serving (2 to 4 servings)
23 grams carbs; 114 milligrams cholesterol; 244 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 1 gram fiber; 46 milligrams sodium; 6 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
This recipe is a lot older than the 1960's. It is a version of the classic Finnish Kropsua or now called Pannukakkua and is at least a thousand years old. You may have better luck by increasing the milk to 3/4 cup or more.
I make this all the time. Use various fruit sauteed first then throw in the batter and into the oven. This week was peaches and blueberries. At first its fluffy but then it does flatten a bit. No matter its delicious and light. Cast Iron pan seems essential. I dont always use that much butter..more like 2 tblsp.
One of my all-time favorite easy breakfast recipes, this pancake lets me show off by picking a Meyer lemon from the tree outside my kitchen window and perfuming the pancake with ultra-fresh juice. The batter benefits from a half-hour rest if you have the time, but it is not necessary.
Great recipe! I use one eighth cup of heavy whipping cream and three eighths of a cup milk. Turns out airy and fluffy every time.
A family favorite since this was first published in the NYT.
In the 1960's I made this at least once every weekend with my 3 pre-teen sisters. I think what attracted us was the massive amount of melted butter and the texture--crunchy edges and soft middle.