Best 5 David Eyres Pancake Recipes
Indulge in a delightful culinary journey with David Eyre's Pancake, an iconic dish that has tantalized taste buds for generations. This timeless classic, hailing from the United Kingdom, is a symphony of flavors and textures, sure to leave you craving more. With its fluffy interior and crispy edges, each bite offers a harmonious balance of sweetness and savory notes. This versatile dish can be enjoyed as a hearty breakfast, a delightful brunch, or a satisfying lunch.
Explore a diverse collection of recipes that cater to every palate and dietary preference. From the traditional David Eyre's Pancake recipe, crafted with simple yet wholesome ingredients, to the indulgent Chocolate Chip Pancake variation that adds a touch of decadence, there's something for everyone to savor. For those seeking a gluten-free alternative, the Buckwheat Pancake recipe offers a delicious and nutritious option. And for a vegan delight, the Vegan Pancake recipe is a must-try, showcasing the versatility of plant-based ingredients.
Each recipe is meticulously explained with step-by-step instructions, ensuring success even for novice cooks. Discover the secrets behind achieving the perfect pancake batter, the ideal cooking temperature, and the art of flipping pancakes like a pro. Whether you prefer your pancakes fluffy and thick or thin and crispy, these recipes provide the guidance and tips to create pancakes that are cooked to perfection.
Embark on a culinary adventure with David Eyre's Pancake, a dish that promises to become a staple in your kitchen. With its timeless appeal and endless variations, this classic recipe is sure to satisfy your cravings and leave you with memories that will last a lifetime.
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 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.
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
MARTHA'S DUTCH BABY PANCAKE
Martha's Dutch baby pancake is inspired by a now-famous recipe from writer and editor David Eyre that was featured in the New York Times in 1966.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, nutmeg, and salt until just combined. Batter will be slightly lumpy.
- Melt butter in a 10-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 to 3 minutes. Remove from oven and sprinkle with lemon juice; serve immediately 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
Tips:
- Mise en Place: Make sure all your ingredients are measured, prepped, and ready to go before you start cooking. This will help you stay organized and avoid scrambling.
- Properly Heat Your Pan: Heat your pan over medium heat for at least 2 minutes before adding the batter. This will help ensure that the pancakes cook evenly and don't stick.
- Use the Right Amount of Batter: Use about 1/4 cup of batter for each pancake. This will help you get perfectly sized pancakes that are not too thick or too thin.
- Cook Slowly and Patiently: Cook the pancakes over medium-low heat for 2-3 minutes per side or until golden brown. Don't rush the process, or the pancakes will not cook through.
- Flip Only Once: Once you see bubbles forming around the edges of the pancake, it's time to flip. Flip the pancake only once, and do not press down on it with the spatula.
- Stay Warm: Keep the cooked pancakes warm in a preheated oven or on a baking sheet covered with foil until ready to serve.
Conclusion:
David Eyre's pancake recipe is a classic for a reason. It's simple, straightforward, and produces delicious pancakes every time. With just a few simple tips, you can make perfect pancakes that will impress your family and friends. Remember, practice makes perfect, so don't be discouraged if your first few pancakes don't turn out perfectly. Just keep practicing, and you'll soon be a pancake-making pro!
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