Hawaiian Pancakes

The New York Times recently reprinted an recipe for David Eyre's Pancake -- a recipe from 1966 which, over the last 40 years, my mother has served her 7 children and husband with frequency and to great applause. In turn, I have served it for many friends. I was happy to see it reprinted...and Amanda Hesser is right to praise it...but if anybody tries the chicken savory adaptation please tell me if it's an improvement upon the original. I just can't imagine that it is. I admit that my nostalgia and affection for the original recipe may have cemented my mind fully shut on this topic.

With thanks to The Food Section blog- I'll repost some photos and comments:

David Eyre’s Pancake
Adapted from Craig Claiborne

1/2 cup flour
1/2 cup milk
2 eggs
3 tablespoons butter
1 tablespoon sugar
confectioner’s sugar (to taste)
fresh lemon juice (to taste)

Preheat oven to 425 degrees. In a mixing bowl, whisk together the milk, eggs, flour, and tablespoon of sugar. Melt the butter in a 12-inch skillet or ovenproof dish. Pour the batter into the pan or dish and bake for 20 minutes or until the pancake puffs up and turns golden brown (as seen in the photo above). Sprinkle with the confectioner's sugar and lemon juice. Watch it quickly deflate (as seen in the photo below) and serve immediately.

Serves two to four (depending on your will power).

RISE AND FALL The David Eyre's Pancake, in its puffed out state straight from the oven (above) and doused with lemon and sugar before devouring (below).

A few other posts about this pancake:
Orangette with a dutch baby pancake
Serious Eats
And some picky person on chowhound wants salt. Figures.