Cool Campus Cooking: Cast Iron Skillet Pancake

Friday, May 24, 2013

Cast Iron Skillet Pancake

I promised earlier this week to keep it simple so that warm sunny days, like Memorial Day, could be enjoyed instead of missed while slaving away in the kitchen.

Growing up this was one of my favorite breakfast meals my mom threw in the oven on Sunday mornings as she'd try to get everyone dressed for church--I now know why--it takes seconds to preheat the oven, make the batter, and pour it all into a cast-iron skillet. 3 simple steps!

You now can step away, shower, get dressed and return in 15 minutes to a delicious slice of goodness akin to a swedish pancake married to a French crepe.

Equipment:

-Mixing bowl

-Fork or whisk or handheld mixer

-12" Cast-Iron Skillet

-Oven

Ingredients:

1/2 cup milk

1/2 cup flour

2 Eggs

Pinch of nutmeg (optional)

4 Tablespoons (1/2 stick) butter, melted

Toppings:

Powdered sugar

Cinnamon Sugar

Lemon juice

Syrup

Jam

Instructions:

1. Wash your hands.

2. Preheat oven to 425F degrees

3. Combine the first 4 ingredients: milk, flour, eggs, and nutmeg

4. Mix into a lumpy batter with a fork or whisk.

5. Melt the butter in the cast-iron skillet.

6. Pour the semi-lumpy batter into the skillet.

7. Bake for 13-18 minutes.
Note: It will come out puffed up, airy, and billowing. As you sprinkle lemon juice over the top, it will retract and deflate.

8. Sprinkle with lemon juice & powdered sugar.

9. Add jam or cinnamon sugar or syrup or fresh fruit.