David Eyre’s Pancake

Writing in The Times in 1966, Craig Claiborne described making the acquaintance of this oven-baked pancake as if he had met Grace Kelly: “It was discovered some weeks ago at an informal Sunday brunch in the handsome, Japanese-style home of the David Eyres in Honolulu. With Diamond Head in the distance, a brilliant, palm-ringed sea below and this delicately flavored pancake before us, we seemed to have achieved paradise.” (Life was good if you were a food writer in the 1960s.) Nearly 50 years later, readers are still making the dish, and swooning like Claiborne.


  • 2 eggs
  • ½ cup flour
  • ½ cup milk
  • Pinch of ground nutmeg
  • 4 tablespoons butter
  • 2 tablespoons confectioners’ sugar
  • Juice of half a lemon
  • Fig or blackberry jam, pear butter or any kind of marmalade, for serving (optional)
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      459 calories; 30 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 11 grams protein; 253 milligrams cholesterol; 101 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 2 to 4


  1. Preheat the oven to 425 degrees. In a mixing bowl, lightly beat the eggs. Add the flour, milk and nutmeg and lightly beat until blended but still slightly lumpy.
  2. Melt the butter in a 12-inch skillet with a heatproof handle over medium-high heat. When very hot but not brown, pour in the batter. Bake in the oven until the pancake is billowing on the edges and golden brown, about 15 minutes.
  3. Working quickly, remove the pan from the oven and, using a fine-meshed sieve, sprinkle with the sugar. Return to the oven for 1 to 2 minutes more. Sprinkle with lemon juice and serve with jam, pear butter or marmalade.

About 20 minutes

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