This is the recipe I use for one 10" cast iron skillet. (technically a double recipe). It is enough for two adults or one adult and two kids.
4 eggs, room temperature
1 cup of milk, warm/room temperature
1 C sifted flour (use at least half white flour, but the other half could be whole wheat pastry, almond meal or some combination. You can use a hard wheat flour, but I think it impacts the rise of the pancake. It still tastes good.)
a pinch or two of ground nutmeg
2 tsp vanilla
a pinch of salt (maybe 1/4 tsp)
at least 4 T butter
Preheat the oven to 475 and place cast iron skillet inside.
Beat eggs. Add milk and everything else except the flour and butter. I use an immersion blender to mix everything. Add in the flour and whiz it up again with the immersion blender.
Remove the skillet from the oven and reduce the heat to 425. Melt at least 2 tablespoons of butter in the skillet, coating all sides.
Pour batter into the skillet and return to the oven.
Bake until puffed and lightly browned, about 12-15 minutes.
Remove pancake from oven, top with more butter and serve with your favorite fixin's: syrup, jam, etc.
Variation: Apple Dutch Baby
Thinly slice some apples. Saute them in some butter until they are soft. Pour the batter on top and then bake as usual.
1 comment:
These were really good!! Much more like the Pancake House than I expected. I made the mistake of ordering one at a different restaurant once and it was awful. These were so great. the whole grains were wonderful in it.
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