David Eyre’s Pancake Recipe (2024)

This recipe is a lot older than the 1960's. It is a version of the classic Finnish Kropsua or now called Pannukakkua and is at least a thousand years old. You may have better luck by increasing the milk to 3/4 cup or more.

I make this all the time. Use various fruit sauteed first then throw in the batter and into the oven. This week was peaches and blueberries. At first its fluffy but then it does flatten a bit. No matter its delicious and light. Cast Iron pan seems essential. I dont always use that much butter..more like 2 tblsp.

One of my all-time favorite easy breakfast recipes, this pancake lets me show off by picking a Meyer lemon from the tree outside my kitchen window and perfuming the pancake with ultra-fresh juice. The batter benefits from a half-hour rest if you have the time, but it is not necessary.

We know this as a Dutch Baby (Original Pancake House in Chicago). Add lemon juice and fruit as you desire.

I have been making this ever since it was published in the Times. I use 10" or 11" Pyrex pie plate and have made as many as three at one time. You're only limited by the size of your oven.

Our recipe calls for 3/4 C each of milk and flour, 4 eggs, 2 T melted butter, 1 T granulated sugar, 1 t of vanilla and 1/4 t of salt. We start by sauteing 2T each of granulated sugar and butter and 2 peeled sliced peaches, bananas or apples for 4-5 minutes to soften. Then, we pour the batter over and bake 18-20 minutes at 425. Refrigerate any leftovers (haha). They can be microwaved and with a scoop of ice cream make for perfect late night fridge raiding!

This pancake rises so beautifully and dramatically but deflates when the lemon is sprinkled on it. I cook this 15 minutes then sprinkle with sugar before serving avoiding the in and out of the oven step which can cause it to collapse. Pass lemon wedges around with the slices. This makes a better presentation and the lemon won't pool in the low spots. The lemon is essential.

Fantastic recipe. Easy, flexible. Wanted to make sure we had enough for three so I added an extra egg and another 1/4 c milk and 1/4 c flour. It baked up just fine. (Wouldn't add more, though, as I think the 12" skillet would end up being too small and the center wouldn't cook properly.)

Known in our house as a Seattle Dutch Baby, by way of Sunset magazine years and years ago. Our traditional Christmas breakfast. See the Wikipedia article on "Dutch baby pancake" for a good inclusive history.

I make this recipe all the time, though I'll typically add the lemon zest to the batter, as well as a dash of vanilla. I really enjoy adding fresh raspberries just before baking it in the oven. It's a really easy recipe to scale, too. One egg to 1/4 cup milk and flour.

I've been making this for over 40 years, it's our family favorite breakfast item. It should be beaten until smooth unlike a pancake batter. It is more like a crepe batter.

My pancake did not billow on the sides. I had a thick round pancake in the middle of the pan.
Butter did not mix with batter.
Any suggestions

As with Yorkshire Pudding, this always works better if the ingredients are all room-temperature.

Making & loving idntical 4-egg apple vrsion 20 yrs (w 3/4t vanilla, IT sugar, 1/4t salt) but middle dense. Superb uniform light rsults today w small chnges: 12-in CAST IRON pan. Mixed well in BLENDER, added 2T melted butter. Spiced Apples (separate pan)-Melt 2T butter, add 2 unpeeled Granny Smiths (1/4in sliced), 1/4c brwn sugar, 1t cinnamon, 2T crystllized ginger. Caramelize apples single layer, med-high heat, 7min, flip, 7min, splash of marsala, reduce sauce. O/wise, followed rest of recipe.

Apple Highrise Pancake, Dutch baby and German Pancake are the other well known names for this old favorite.

4tbsp is too much, try 2 or 3 next timeDon’t take out of oven step maybe?

More or less the same thing, this time from a dancer with roots in the West Virginia countryside: https://www.nytimes.com/1984/11/28/garden/dancing-pancakes-and-other-folk-fare.html

I took a photo--if anyone can tell me how, I'll submit it. I've been making this pancake since the late 60's, and always enjoyed even if deflated. Special addition: thinly sliced lemon pieces, more butter (only 2 1/2T in my original hot pan), and Roses Lime Marmalade or lemon curd.

I have discovered how to prevent this beautiful pancake from deflating! Last night (for Shrove Tuesday) I brought all of the ingredients to a friend's house, and mixed it all together, but discovered I had forgotten to bring my cast iron skillet pan! We managed to find an old Paul Revere oval copper pan...looked like a good possibility. After reading all the notes here, I remembered that one or two suggested leaving the pancake in the oven for another 5 minutes after turning off the heat. Yes!

Found this recipe years ago, and of all the others I've tried this one is definitely the best...consider the source! What differentiates this recipe from the others is not over mixing (leaving batter a bit lumpy OK), never using a blender as most others do. Do though be sure the milk and eggs are at room temp. A never fail for me!

I used to make this in the late 60's and early 70's...so glad to find the original recipe. Rose's lime marmalade gave it a lovely finishing touch. Always happily received!

Our family was introduced to this by CraigClaiborne as David Eyre’s pancake In the 1970s, but it became known as Puff the Magic pancake, It was always a special event. I still have the original clipping from the New York Times in my recipe collection.

3 eggs- room temp2/3 cup whole milk- room temp0.5 cup flour1 tbsp sugarpinch of saltSome nutmeg2 tablespoons ghee/butter-Preheat oven at 425 with skillet in oven. - Blend batter, no lumps. - Put ghee in skillet once preheated. Pour in batter.- Cook 15-20 mins- Powdered sugar and lemon to serve.

3 tablespoons of butter instead of 4

This recipe does not even come up when you search for “Dutch baby”, and yet a host of bizarrely irrelevant recipes does. The recent changes to the organization of the app and search results are emphatically not an improvement.

I’ve never understood the instructions in this recipe to melt the butter on medium-high heat before it turns brown. At that temperature butter always turns brown for me, instantly.

Used whole wheat pastry flour, skipped the extra sugar and second bake, and served with yuzu marmalade. Incredible.

This turned out awful x2. Looked up other recipes from random websites and found it’s best to add more milk so the batter spreads better.

My Father (long dead... since 1991) used to make this for us as kids and I continue the tradition ... when we wanted a snack or a sweet ... this is still a favorite!