When New York Times food columnist Amanda Hesser wanted to update the 1966 recipe for David Eyre’s Pancake, she went, not to a New York chef, but to Cambridge’s own Ana Sortun, chef at the always-delicious Oleana. According to The Food Section, Eyre is the founding editor of Honolulu Magazine. We don’t know much about Hawaiian magazines, but we do know that Eyre’s pancake (essentially, a pancake baked in the oven) sounds delicious in and of itself. Inspired by the recipe, Sortun created a Moroccan Chicken dumpling that sounds like a combination of a popover, dumpling, and the food of our dreams. The new dish won’t appear on the menu at Oleana, but thanks to the article, it can be easily created at home.
Recipe Redux - 1966: David Eyre’s Pancake [The New York Times]
Oleana [MenuPages]
[Photo: Funny Accent]
