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I didn't have a round cast iron skillet, so I used a square baking pan and that worked fine. This puffed up and looked really nice, but the egg flavor was much too strong, I think, and it kind of drowned out the other flavors. The whole thing was kind of bland, but I think this could be great if you just cut out some of the egg yolks and increased the sugar a bit. Anyways, I still want to thanks you for a very pretty recipe!! Sorry mine didn't work out.
This puffed up high and thick. It was nice and eggy the way I like them. I made this with strawberries and blueberries. Very good.
My son and I had this for lunch. We both found that this tasted a bit "eggy". It wasn't unpleasant. It just wasn't what we were expecting. After I took it out of the oven, it all went flat. Even the sides! I didn't think I could mess up a pancake, but I guess I can. I will try this again when the house is warm this winter. Maybe the shock from the oven to my cold apartment was too much. Thanks for posting, Toni!
This was great! I scaled it back to one serving and used a #3 cast iron skillet (6 1/2 inches), cooking for 15 minutes. I panicked when I saw it caving in, because I didn't know it was supposed to do that! But I was so pleased with it that I could barely stop to take a picture. My berries were a bit tart. I probably should have tasted them and added a touch more sugar over the top. Thanks for a yummy breakfast.