Sunday morning. A Japanese-style house in Honolulu with an ocean view. It is 1966, and Craig Claiborne is about to taste a pancake that his host, David Eyre, has cooked for his delectation. The pancake comes straight from the oven, puffed up like a soufflé and redolent of butter. It is lightly sprinkled with lemon juice and powdered sugar. “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.”
Eyre, Claiborne’s host, was the editor of Honolulu magazine. Ever since Claiborne’s New York Times article and cookbook entry on this pancake, people have savored its unique combination of simplicity, ease, and spectacular taste. It is also known as a German pancake or Dutch baby, but I always think of it as David Eyre’s pancake. The recipe is here, with a suggested revision. But no. It would be sacrilege to tamper with perfection.
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For some really gorgeous pancake pictures, see here:
- pinning away… Dutch babies (jacquelinecote.com)
Linnet Moss 
Oh! Dinner!
Yes, I think it would be interesting to try a savory version (include a few slivers of chive, and sprinkle lightly with cheese?), though I do hate to tamper with perfection. And besides, I love breakfast for dinner ; )
I think I love you.
Heh, heh. I made it this morning with whole wheat flour (!) because that’s all we had, and it still puffed up pretty nicely. But it stuck to the pan.