Best 5 Oven Baked Pancake Dutch Baby Or David Eyres Pancake Recipes
Are you searching for a sweet and irresistible breakfast or brunch dish that is easy to prepare, yet guaranteed to impress your family and friends? Look no further than the classic oven-baked pancake, also known as Dutch baby pancake or David Eyre's pancake! This delectable treat is similar to a large, fluffy popover but is made with fewer ingredients and has a crispy, caramelized top. Immerse yourself in the rich history of this culinary wonder and discover the secrets behind its success. Learn tips and tricks for mastering this delightful dish, from selecting the right ingredients and achieving the perfect consistency to choosing optional toppings that will elevate it to a truly extraordinary culinary experience. Dive into the world of oven-baked pancakes and prepare to indulge in a flavor sensation that will leave you craving more!
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, and nutmeg until just combined. Batter will be slightly lumpy.
- 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.
- 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.
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 Honolulu home of the David Eyre. 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.
Provided by Amanda Hesser
Categories breakfast, times classics, side dish
Time 20m
Yield Serves 2 to 4
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 46 milligrams, Sugar 6 grams, TransFat 0 grams
MARTHA'S DUTCH BABY PANCAKE
Martha's Dutch baby pancake is inspired by a now-famous recipe from writer and editor David Eyre that was featured in the New York Times in 1966.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, nutmeg, and salt until just combined. Batter will be slightly lumpy.
- Melt butter in a 10-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.
- Sprinkle pancake with sugar and return to oven for 2 to 3 minutes. Remove from oven and sprinkle with lemon juice; serve immediately with jelly, jam, or marmalade.
OVEN BAKED PANCAKE (DUTCH BABY OR DAVID EYRE'S PANCAKE)
From "The Essential New York Times Cookbook"; this recipe is David Eyre's, adapted by Craig Clairborne in 1966. The best and simplest version of this classic breakfast, with a drizzle of lemon juice and powdered sugar to finish.
Provided by Raquel Grinnell
Categories Breakfast
Time 25m
Yield 1 pancake, 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy as overbeating will make the pancake tough.
- Melt the butter in a 12-inch cast iron or other ovenproof skillet with a heatproof handle. When it is very hot and slightly browned, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.
- 4. Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve. My kids like the sugar and lemon juice stirred together like a kind of glaze drizzled onto the pancake, which is how I remember having crepes from the crepe stands in Paris -- Additionally can be served with jelly, jam, or marmalade.
Nutrition Facts : Calories 426.3, Fat 30.3, SaturatedFat 17.3, Cholesterol 278.7, Sodium 176.4, Carbohydrate 29.9, Fiber 1.8, Sugar 11.5, Protein 11
EASY OVEN-BAKED PANCAKE
Feel free to sprinkle the top with cinnamon and more sugar if desired! For best results the baking dish with the melted butter in it must be hot before adding in the batter. This is very good!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400 degrees (bottom oven rack).
- melt the butter in a 9-inch square baking dish in the oven.
- In a medium bowl beat together eggs and 1/4 cup milk.
- In another bowl sift together flour, sugar, baking powder and salt; add to the egg/milk mixture; mix until combined.
- Slowly whisk in the remaining 1 cup milk.
- Pour into the hot baking dish over the melted butter.
- Bake for about 18-20 minutes.
Tips:
- Use a heavy-bottomed skillet or cast-iron pan for even cooking.
- Preheat the pan over medium heat before adding the batter.
- Pour the batter into the center of the pan and let it spread out evenly.
- Do not stir the batter after it has been poured into the pan.
- Bake the pancake for 12-15 minutes, or until the edges are golden brown and the center is set.
- Serve the pancake with your favorite toppings, such as butter, syrup, fresh fruit, or whipped cream.
Conclusion:
Oven-baked pancakes, also known as Dutch babies or David Eyre's pancakes, are a delicious and easy-to-make breakfast or brunch dish. With just a few simple ingredients, you can create a light and fluffy pancake that is perfect for any occasion. Whether you serve it with butter and syrup, fresh fruit, or whipped cream, this classic recipe is sure to please everyone at your table.
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