This is one of my brunch staples which I discovered in The New York Times years ago. David Eyre was a writer and food editor from the Honolulu Advertiser. This pancake is oven baked and sometimes known as German pancakes or Dutch babies. Pour the batter into a heat-proof pan, place it in the oven, and it emerges fifteen minutes later browned and poofy! It’s delicious on it’s own, but if you have a little extra time – a warm apple compote makes it really special.
This is the recipe from The New York Times originally published in 1966 by Craig 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
- Jam, pear butter or any kind of marmalade, for serving (optional).
1. Preheat the oven to 425º 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. Serves 2 to 4.