A giant, puffy pancake. Serve right out of the oven because it deflates quickly. The texture is closer to a quiche than a pancake. This dish requires a 12-inch cast iron skillet.
8 large eggs
2 cups milk
1/4 cup sugar
2 tsp salt
2 tsp double-strength vanilla
2 cups flour
1/4 cup (half a stick) salted butter
Move rack to lower-middle position, and remove any higher racks. Preheat oven to 425̊ F. Place empty cast iron skillet on the rack (so it will be sizzling hot when you put in the butter and batter).
In a large mixing bowl, whisk 8 large eggs. Microwave milk until it’s warm, then whisk into the eggs. Whisk in 1/4 cup sugar, 2 tsp salt, and 2 tsp double-strength vanilla. Finally, whisk in 2 cups flour.
Remove the hot cast iron skillet from the oven and immediately place 1/4 cup (half a stick) of salted butter, cut into pieces, in the pan. Swirl to completely melt the butter and coat the bottom of the pan. Then pour in all the batter. Immediately return the skillet to the oven.
Bake for 20 minutes. The puffing only happens in the last 2-3 minutes of the bake, so don’t remove it until you see it puff up and turn golden brown on the edges.
When it’s finished baking, put hot-pads on the table where you’ll be serving it, take the skillet from the oven and place it on the hot-pads, and serve it immediately.
Can be served with a dusting of powdered sugar or with maple syrup.
Serves six adults.
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