Prep 10 mins
Cook 30 mins
A warm souffle-style soft thick pan-cake, made from simple ingredients you probably have in your cupboard already. Perfect for a quick and easy meal or snack when you don't feel like shopping. I make these for company or just because. They are so easy, delicious and lovely to look at, they are a completely satisfying snack, breakfast or dessert anytime. Also extremely versatile! I sometimes leave out the sugar and lemon and add a teaspoon of savory herbs and salt, then add grated cheese and sausage as a topping/filling at the end for a more hearty breakfast. My recipe is for a 12" skillet, if you use a regular 8" or 9" pie pan, reduce servings to 6 above (or just cut recipe to 3/4).
- 1 cup milk
- 1 cup unbleached all-purpose flour
- 2 jumbo eggs (3 large, or 4 small)
- 2 tablespoons sugar
- 1⁄2 teaspoon pure vanilla extract
- 2 tablespoons butter
- 1⁄8 teaspoon sea salt
- 1 lemon, juice of (optional)
- 2 cups sliced fresh fruit
- Preheat the oven to 435°.
- Put butter in oven-proof skillet, casserole or pie dish (I prefer the traditional cast iron skillet) 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 inches.
- In a mixing bowl or stand mixer, whisk together all batter ingredients at once. It should be about the consistency of pancake batter. If it seems thin, add a tablespoon more flour.
- If butter is melted, spread it around to coat the rim and entire inside surface.
- Carefully pour batter into hot pan.
- Bake for 18 minutes; reduce heat to 335° and bake another 8 minutes, until pancake is well-browned. Remove from oven and sprinkle with powdered/confectioners' sugar.
- Serve while still hot from the oven with fresh fruit and/or cream cheese blended with honey and cinnamon (proportions to taste). I like about 1 tablespoon honey to 2 ounces cream cheese and a generous pinch of cinnamon. Also good with just cinnamon sugar dusted on top.