David Eyre'S Pancake
A fluffy and golden baked pancake with a hint of nutmeg, topped with sugar and lemon juice, perfect for breakfast or dessert and suited for families and brunch gatherings.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- In a mixing bowl, combine flour, milk, eggs, and nutmeg.
- Beat lightly until the batter is slightly lumpy.
- Melt butter in a 12-inch ovenproof skillet over heat.
- When very hot, pour in the batter.
- Bake in the preheated oven for 15 to 20 minutes or until golden brown.
- Sprinkle with confectioners sugar and return briefly to the oven.
- Sprinkle with lemon juice.
- Serve with jelly or jam as a dessert or breakfast.
Tips & Substitutions
For a fluffier pancake, separate the eggs and beat the whites until soft peaks form before folding them back into the batter. If you don't have nutmeg, cinnamon is a great substitute. You can also experiment by adding a splash of vanilla extract for extra flavor. If you prefer a lighter version, try using skim milk instead of whole milk.
Serving Suggestions
Serve David Eyre's Pancake with fresh berries or a dollop of whipped cream for a delightful treat. It pairs beautifully with jelly or jam as a sweet addition. For a complete breakfast, consider serving alongside crispy bacon or sausage. This dish is perfect for brunch or as a quick dessert, making it a versatile choice.
Storage & Reheating
Store any leftover pancake in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Alternatively, you can microwave individual slices for about 30 seconds on medium power.
Nutrition & Diet Analysis (per serving)
Each serving of David Eyre'S Pancake contains roughly 415 calories, with 7g protein, 67g carbohydrates, and 14g fat. It is an excellent source of iron (23% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of calcium and protein. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a heartier pancake. Just keep in mind that the texture may differ slightly. Gluten-free flour blends can also work, but make sure to follow the instructions on the package for the best results.
What can I use instead of butter?
Margarine or a plant-based butter substitute can work well in this recipe. For a healthier option, consider using coconut oil or olive oil, but the flavor may change slightly. If you want to make it dairy-free, use a non-dairy butter alternative.
How do I know when the pancake is done baking?
The pancake is done when it is puffed up and golden brown on top. You can also check by inserting a toothpick in the center; if it comes out clean, it’s ready. Keep an eye on it during the last few minutes of baking to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).