PrintDavid Eyre's Pancake, Oven-Baked And Poofy
From Sunday's NYT Magazine, Amanda Hesser digs David Eyre's oven-baked pancake recipe out from the 1960s:
What keeps cooks faithful to one recipe is often some confluence of ease and surprise. David Eyre’s pancake possesses both. A batter of flour, milk, eggs and nutmeg is blended together, then poured into a hot skillet filled with butter and baked. Anyone confused? I didn’t think so.
The surprise comes, appropriately, at the end, when you open the oven door to find a poofy, toasted, utterly delectable-looking pancake. This soon collapses as you shower it with confectioners’ sugar and lemon juice, slice it up and devour it. It’s sweet and tart, not quite a pancake and not quite a crepe. But lovable all the same.
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4 Comments:
What a weird coincidence, I just made my first puffy pancake last week. I used a recipe from Dorie Greenspan's first book. Oh, and a lot of people call these a "Dutch Baby."
yumsugar at 1:14PM on 03/27/07
This was one of the first breakfast recipes my mother taught us when we were kids, mostly for it's simplicity and deliciousness. I think she originally found it in an old Betty Crocker cookbook. I've been making these for over 25 years now (starting when I was 8!) and have heard them called by many names - ours were Dutch Babies. (I've also heard Swedish Pancakes, and my sister's family now calls them Baby Dutchmen.) Favorite topping: warm fruit compote.
The recipe scales in all directions, just start with 1 egg and 1/4 cup each flour and milk. A small personal size is good with 2 eggs, and I've made them family sized with as many as 8 eggs.
We recently had a breakthrough in our Dutch Baby technology when I was over at a friends and discovered he didn't have a mixer, blender, food processor, or anything to mix the batter up with. So I put it all in a large tupperware container with a lid and shook the bejeezus out of it. Amazingly, this resulted in the lightest, fluffiest Dutch Baby to date, and never again will I blend ingredients!
Beth M. at 1:21PM on 03/27/07
When I lived at home, I used to make these Dutch Babies nearly every single morning, although I used a cup of heavy cream in lieu of the milk. So easy, and so delicious.
I need to find a good cast iron skillet again...
Deep9x at 2:23PM on 03/27/07
my mother used to make something a lot like this that she called a "bizmark." i was just trying to find a recipe for it, but i can come up with one online. the references to bizmarks i have found seem to indicate that a true bizmark is closer to a donut and i was eating "dutch babies" all along.
anyone know about this?
jmunchie at 4:17PM on 03/27/07