To celebrate Halloween, I made my first David Eyre pancake. Eyre, a Hawaii treasure, died at 95, but not before making his famous pancake for food editor Craig Claiborne, who published it the New York Times.
I’m not sure how many the recipe serves (maybe 2 or 3?), but I ate the whole thing.
No picture here – it collapses as you eat it, but Wanda Adams has a great picture in her cookbook, “The Island Plate II,” along with other Hawaiian recipes.
David Eyre’s Pancake
1/2 cup flour; 1/2 cup milk; 2 eggs; 1/2 teaspoon nutmeg; 4 tablespoons butter; 3-4 tablespoons powdered sugar; juice of 1/2 lemon.
Preheat oven to 425. Place butter in round baking dish – then into the hot oven to melt. While butter is melting, mix together flour, milk, eggs, and nutmeg – OK for it to be lumpy. Pour batter into baking dish and bake for about 20 minutes. The pancake will puff with it’s sides curling in and turning brown. Sprinkle with sugar and lemon juice and bake for a few more minutes.
It’s easy and yummy.