BONUS RECIPE - Dutch Baby aka David Eyre's Pancake

Add a little dramatic flourish to breakfast or brunch, plus a discount code for Field Company skillets

I love a recipe where you want to announce “ta-dah” to your diners with a flourish (or to yourself), particularly if it doesn’t require as much work as say, a beef Wellington, or involve live fire like for a flambé. The drama comes and goes quickly though, as the pancake deflates as soon as cold air hits it when removed from the oven, so grab your diner’s attention quickly.

From the late ‘60s when my mother read about Craig Claiborne’s pancake in the New York Times recounting the dish that he had at the David Eyres in Honolulu, this recipe has been a staple breakfast dish of my family, and always served with the recommended powdered sugar and lemon juice.

The other plus to making breakfast pancakes this way is you don’t have to stand at the stove constantly flipping pancakes—almost all of the active work is done in the oven.

You can multiply this recipe as big as you have skillets to accommodate the batter; the biggest consideration for a successful “puff” is to make sure A) you have enough batter in the pan, otherwise you’ll end up with a flat, dense pancake, and B) the pan is hot enough to create the billowy pancake. For a 10-inch skillet, I recommend a 4-egg batch. The standard ratio is as follows:

• 1 egg : 1/4 C flour : 1/4 C milk

For some reason the Times has adapted the recipe since Claiborne published it; I find his to be perfect. In order to make it GF, it’s possible to use just GF flour, but I like the addition of oat flour, and the psyllium husk powder does its thing to add structure and trap air when batter rises. If you don’t have oat flour, try sorghum, quinoa, or buckwheat flours.

Original clipping from NY Times Craig Claiborne article; a slice of GF pancake

Tools and ingredients you may need:

• No. 6 Field Company pan use code HAVEYOURCAKE for 10% off (any pan on their site)

• psyllium husk powder