David Eyre's pancake from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 813) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on October 27, 2016

    This is a favorite recipe from my young adulthood. My Aunt Adele gave me this recipe when I first moved out and I made it often when I was single. It's a showstopper.

  • feucht22 on January 29, 2012

    Make sure your flour measure is light otherwise you'll end up with a too pancake-y pancake. When finished, you should be table to tear a piece off and roll it up. Fantastic addition at the breakfast table.

  • PrincessK on February 06, 2011

    pg 813 2nd most recommended per Hesser. Works fine with only 2 TBSP butter and nonfat milk. Browning the butter might be nice.

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Reviews about this recipe

  • New York Times by Amanda Hesser

    It’s sweet and tart, not quite a pancake and not quite a crepe. But lovable all the same.

    Full review
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