This puffy, crispy, buttery Dutch pancake was the perfect thing to make in my new cast iron skillet. I also caramelized the apples in it.
I love this pan. It looks good, feels good, is made in the USA, and only costs $15. With a few uses and words of wisdom from Mark Bittman, it’s just as nonstick as Teflon, but much better at browning, searing — everything.
(adapted from Liza Queen in Elle magazine)
Makes at least six big pancakes.
1 c. ap flour
1 c. milk
1/2 tsp. salt
1 TB unsalted butter, melted
Whisk ingredients together until there are almost no lumps left. Refrigerate overnight.
The next morning, preheat oven to 425ºF. Heat a cast iron skillet (or another oven-safe pan) over medium-high heat for a good minute. Add 1 TB of unsalted butter or oil, then enough batter to coat the pan. Cook just until edges begin to set, about 10 seconds if your pan is properly heated. Transfer the pan to the oven and bake until the pancake is superpuffy and golden, about 7-9 minutes. Eat them one at a time, as soon as they’re out of the oven.