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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.

  • Servings: 4
David Eyre's Pancake

Source: The Martha Stewart Show, November 2010

Ingredients

  • 1/3 cup all-purpose flour
  • 1/2 cup whole milk
  • 2 large eggs, lightly beaten
  • Pinch of freshly grated nutmeg
  • 4 tablespoons unsalted butter
  • 2 tablespoons confectioners' sugar
  • Juice of 1/2 lemon
  • Jelly, jam, or marmalade, for serving

Directions

  1. Preheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, and nutmeg until just combined. Batter will be slightly lumpy.

  2. 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.

  3. 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.

Reviews (7)

  • kat203 15 Jan, 2011

    Just got this recipe from my cousin, she insisted I try it and said I would love it. She was right, its absoulutely delicious. I will definitely be adding this one to my Christmas brunch next year. Thanks Cuz, thanks Martha and thanks David :)

  • Macgyvergirl 21 Nov, 2010

    I made this the the first evening I saw it on the show. I have made it twice and it was amazing both times! The second time I was out of regular milk and I had to use Almond milk. It was just as good, and saved on the calories. I am making this as a surprise for the family this Thanksgiving. They will not only be thanking God for a great country but they will be thanking me for a great contribution. Thanks David Eryes, Martha and author of The New York Times Cookbook.

  • HubbyLovesMyCookies 20 Nov, 2010

    Was not enough to fill hubby. Serves 1 with a decent appetite...1 man or 2 women I think. Hubby says 1/2 of this pancake would suffice as a meal if served with bacon, eggs, and grits. We had it with bacon and we were still hungry. I had 1/4 of it, he had 3/4. Reminds me of a crepe but delicate and crispy, Very good with strawberry jelly.

  • Vikivale2u 18 Nov, 2010

    Can't wait to make this one with some brown sugar bacon. Had to buy the book as soon as the show was over. Love ya Martha!

  • TxMartha 18 Nov, 2010

    I think I am going to make this for dinner tomorrow night. Everyone will love it. Looks Iike I am going to buy that cookbook displayed today. I already bought one from last week. I love the Martha Steward Show. She is so insiprational for me.

  • artsygirlie 17 Nov, 2010

    CANNOT wait to make this! My boyfriend said it reminds him of poffertjes when he was in Holland!

  • klpsnow 17 Nov, 2010

    Oh this looks so yummy! Thanks MS and Amanda and David Eyre and NY Times!

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