The Local Savour version of the David Eyre's Pancake topped with Confituras Salted Caramel Pear Butter
There is a scene in the movie Ratatouille when food critic, Anton Ego, takes his first bite of the simple ratatouille dish and he flashes back to his childhood days, revealing how that particular dish reminded him of his mother and the comforts of home. There are certain recipes, tastes and flavors that one doesn’t forget and my mother’s David Eyer’s Pancake is one such recipe for me. Recently, author Amanda Hesser spoke at The Essential New York Times Cookbook signing at Rain Lily Farm and she mentioned the surprisingly, overwhelming response that had come with the David Eyre’s Pancake recipe from her readers – this made my day! My mom used to make these for the family and it was always a personal favorite of mine, so much so that I still have a hand written copy on an old, crumb covered, recipe card…remember those?
The pancake is sort of a cross between that of an omelet and a pancake with a light souffle like texture – I have my Local Savour version of this simple pancake and now serve it to my own family for breakfast (and sometimes dinner). After tasting the Confituras Salted Caramel Pear Butter, I knew right away it would be a perfect match for the pancake and decided to go for it. The pear butter is not overly salty, nor overly sweet, thus works very well with my rustic, whole wheat adaption of the pancake. Perhaps, one day, one of my children will bite into a David Eyer’s Pancake and be reminded of me and the comforts of home.
