The other day my friend made the BEST pancakes and I've been dreaming of them since. I woke up this morning in a frenzy, I needed another one. Unfortunately I didn't have the recipe and even if I did, the chances of recreating her breakfast masterpiece were slim to none. You see, I grew up with Krusteez and Aunt Jemima making my pancakes (unless I was at Grandma Eleanor's for her to-die-for banana pancake breakfasts) and it wasn't till last year that I even attempted homemade. So this morning I looked to Pinterest for advice. This was a good, and bad, decision. There are SO many different variations. Of course I judged the recipes based on their visual aids and ended up attempting a Dutch Baby Pancake – anything made in a cast iron skillet looks so pretty and fun – I'm such an easy target!
To say the least, I didn't burn anything, but I did cook them in the wrong sized cast iron skillet, yet again learning that following the instructions is vital. In the end, they weren't as pretty as they could have been, but, they still tasted delightful.
Recipe by Camille Styles
3 large eggs
2/3 cup whole milk
2 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon vanilla
1/2 cup flour
1 tablespoon butter
garnish to your liking
(I put greek yogurt, maple syrup, cinnamon, and mint leaves for a decorative finish)
Place a 10″ cast-iron skillet on the middle rack of the oven, and preheat to 450 degrees.
In a large bowl, whisk eggs together vigorously until light and frothy, about 2 minutes. Add milk, sugar, salt and vanilla, and whisk until combined. Sift in flour, and whisk just until smooth. Let rest for 5 – 10 minutes.
Carefully remove the skillet from the oven, add the butter and let melt completely, swirling the pan to allow the butter to coat the entire bottom. Pour batter into hot pan, and place back in the oven, shutting door quickly so oven loses as little heat as possible.
Bake for 15 minutes, until the sides have puffed up a lot, and the entire top of the pancake is golden brown. Remove from oven and use a spatula to loosen the edges of the pancake. Transfer to a serving platter, dust with powdered sugar and cut into large wedges. Serve immediately.