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David Eyre's pancake
A David Eyre's pancake is a sweet, baked egg-and-flour dish named for writer and editor David W. Eyre (1912–2008).
The recipe was published by ''New York Times'' Food Editor Craig Claiborne in an April 10, 1966, Times article entitled "Pancake Nonpareil". In it, Claiborne recounted discovering the dish at a breakfast prepared by Eyre, then the editor of Honolulu Magazine, while Claiborne was visiting Eyre's Honolulu home.
==History==
Eyre's version of the pancake was based on a recipe for a German dish called Dutch baby pancake from Victor Hirtzler's ''Hotel St. Francis Cookbook''〔(The Hotel St. Francis Cook Book by Victor Hirtzler - Free Ebook - gutenberg.org )〕〔(The Hotel St. Francis cook book (c1919) : Hirtzler, Victor, ca. 1875-1935 : Free : Internet Archive )〕〔(The Hotel St. Francis cook book; (1919) : Hirtzler, Victor : Free : Internet Archive )〕〔(The Hotel St. Francis cook book; (c1919) : Hirtzler, Victor : Free : Internet Archive )〕〔(The Hotel St. Francis Cook Book (1919) : Victor Hirtzler : Free : Internet Archive )〕〔(The Hotel St. Francis Cook Book by Victor Hirtzler - New, Rare & Used Books at Alibris )〕 best known 1919 edition, with slight alteration.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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