David Eyre's pancake

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David Eyre's pancake
Type Pancake
Main ingredients Eggs, milk, flour, nutmeg
Cookbook: David Eyre's pancake  Media: David Eyre's pancake

A David Eyre's pancake is a sweet, baked egg-and-flour dish named for writer and editor David W. Eyre (1912–2008).

The recipe was published by New York Times Food Editor Craig Claiborne in an April 10, 1966, Times article entitled "Pancake Nonpareil". In it, Claiborne recounted discovering the dish at a breakfast prepared by Eyre, then the editor of Honolulu Magazine, while Claiborne was visiting Eyre's Honolulu home.[1]


Eyre's version of the pancake was based on a recipe for a German dish called Dutch baby pancake from Victor Hirtzler's Hotel St. Francis Cookbook[2][3][4][5][6][7] best known 1919 edition,[8] with slight alteration.

Hotel St. Francis Cookbook recipe for German pancakes (p. 381)[edit]

Two eggs, one-half cup of milk, one-half cup of flour, a pinch of salt, a little nutmeg and one teaspoonful of sugar. Mix well. Have a large frying pan ready with hot butter. Be sure and have the butter run all over the inside of the pan so the pancake will not stick to the sides when it rises. Pour in the batter and place in oven. When nearly done, powder with sugar and put back in oven to brown. Serve with lemon and powdered sugar.[9]

In The New York Times[edit]

The recipe for David Eyre's pancake as it appeared in The New York Times, in addition to generally regularizing quantities and temperatures for modern use, omitted sugar and salt from the batter.[10]

The recipe also appears in The Essential New York Times Cookbook, whose author, longtime food writer Amanda Hesser, counts it among her favorites. She names it as one of the top five recipes recommended to her for inclusion when she set out to write the book.[11]

See also[edit]


External links[edit]