I made this for Sunday brunch a couple of weeks ago. It is a large pancake cooked in the style of a popover, so it puffs up quite magnificently. It really does look impressive coming out of the oven, but it collapses quickly, so you have to take it straight to the table. (In the photo, it is already starting to collapse.) We ate it in the traditional style, with butter and syrup, but I think it would be excellent topped with fresh berries and maybe a little confectioner’s sugar or whipped cream.
The recipe comes from The Good Egg, a very useful cookbook if you like to cook eggs several times a week, as I do, since it is full of ideas for new things to do with them. The main change I would make to the recipe is to oil the pan before pre-heating it in the oven. This should keep the pancake from sticking. I didn’t do this the first time I made it, and too much pancake was left behind in the pan.
Time to make: ~30 minutes
- 8- or 10-inch cast-iron, oven-proof skillet
- vegetable oil for the pan
- 4 lg. eggs
- ¾ cup milk
- ½ tsp. salt
- ¾ cup flour
- 2 tbsp. butter
- syrup, confectioner’s sugar, whipped cream and/or berries or other fresh fruit to serve
Preheat the oven to 400 degrees. Coat the skillet with a thin film of oil and put it in the oven to heat for 5 minutes while you make the batter.
Whisk together the eggs, milk and salt. Whisk in the flour and mix until smooth.
Remove the skillet from the oven. Add the butter, swirling it to coat the skillet as it melts. Add the batter and return the skillet to the oven. Bake until puffy and browned, about 20 minutes.
Remove to the table and cut into wedges. Top as desired.