David Eyre’s Pancake

It’s a pretty crappy day this morning. Rain, rain, rain and a big drop in the temperature means that I need something to cheer me up! This pancake is the answer.

Very easy to make with a minimum of ingredients which are always in my pantry. Quick too, so I can get nearly instant gratification. The first time I made this recipe, there was no photo accompaniment, so I had no idea how it would look when it was done. It was a (spoiler alert!) puffy surprise. You could serve this with maple syrup which would be great and bacon which would be even better. But dusted with sugar and lemon is exactly what I needed today.

Here’s what happens…

Get all the ingredients together:

all the ingredients

All the pancake ingredients.

Make the batter:

pancake batter

Pancake batter.

Pour the batter into the fry pan which has the melted butter in it:

batter in the warmed fry pan

Batter, getting ready to go into the oven.

Out of the oven:

pancake, out of the oven

Pancake, out of the oven.

Dusted with sugar:

sprinkled with icing sugar

Sprinkled with icing sugar.

David Eyre’s pancake, served:

david eyre's pancake, served

David Eyre’s Pancake, served.

The story of how this recipe came to popularity, and a lovely follow-up can be found here:

David Eyre’s Pancake
Serves 2 to 4

1/3 cup all-purpose flour
1/2 cup whole milk
2 eggs, lightly beaten
Pinch of nutmeg
4 tablespoons (one half stick) of unsalted butter
2 tablespoons confectioners’ sugar
Juice of half a lemon

Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy.

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.

Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve with jelly, jam, or marmalade.


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