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Prep Time: 0 Minutes Cook Time: 26 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Really easy and beautiful when presented. You can top with the fruit of your choice. Ingredients:
1 cup milk |
1 cup unbleached white flour (all-purpose or baking) |
2 jumbo or xl eggs (or 3 large/medium) |
2 tbsp butter (for skillet) |
2 tbsp sugar |
1 tsp vanilla extract |
1 pinch salt |
2 cups fresh berries or other fruit for topping. |
10-12 cast iron skillet or other oven-proof skillet (no plastic handles) |
Directions:
1. Preheatt oven for 425F.
2. Put butter in oven-proof skillet, casserole or pie dish and put it in the cold oven while it heats up so the butter can melt by the time the batter is ready to pour.
3. In a mixing bowl, whisk together all remaining ingredients at once. Remember you used the butter in the skillet, none goes in the batter. Don't forget a pinch of salt!
4. It should be about the consistency of pancake batter.
5. Slowly pour all the batter in the skillet, and put it back in the oven at 425* for 18 minutes.
6. Meanwhile slice up your fruit for the topping.
7. When 18 minutes have passed (set a timer) reduce heat to 325*F and bake an additional 8 minutes, until golden brown.
8. Carefully remove from oven and place on a safe place such as the stove top or a sturdy wooden board. (NEVER set hot cast iron on a cold surface like marble or granite! You run the risk of your skillet or pot cracking from the rapid change in temperature.)
9. Now sit back and watch the cake fall. This is supposed to happen, don't be sad.
10. If desired you can sieve confectioners' sugar over the top for extra sweetness. Either way, serve while still warm from the oven with fruit spooned into the center of the pancake.
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