David Eyre's pancake
A David Eyre's pancake is a sweet-tasting egg-and-flour dish named for writer and editor David W. Eyre (1912-2008).
The recipe was published by New York Times Food Editor Craig Claiborne in an April 10, 1966, Times article entitled "Pancake Nonpareil." In it, Claiborne recounted discovering the dish at a breakfast prepared by Eyre, then the editor of Honolulu Magazine, while Claiborne was visiting Eyre's Honolulu home. [1]
Eyre's version of the pancake was reportedly based on a recipe for German pancakes from the Hotel St. Francis Cookbook, first published in 1919. [2]
The recipe blends flour, milk, eggs, butter, and a pinch of nutmeg into a lumpy batter which is then baked in an oven before being sprinkled with confectioners' sugar and lemon juice. [3]