No Flippin’ Way! The no-flip pancake.

September 1st, 2013


f you already fed this to your children using a whole cup of sugar instead of a half, good luck with that. This is the corrected version.  –kp 

Happy Labor Day Weekend! Will you be able to sleep in tomorrow? Indulge in a special breakfast?

Pancakes have always been a breakfast favorite with my boys, as they were with me when I was a child. My mom made our pancakes on a cast iron griddle, and served them with homemade brown sugar syrup. I loved watching the drops of water sizzle and dance when she would test to see if the griddle was hot enough.  

I have a 10-inch cast iron skillet, which got the job done when we were a smaller family with smaller appetites, but I eventually needed more surface area if I didn’t want to spend an hour standing over the stove in the morning (which I emphatically didn’t).  Patrick made fun when I got a ginormous  14-inch stainless steel pan five years ago, but it’s one of the most useful items in our kitchen. And perfect for pancakes. 

Still, growing boys eat a lot of pancakes. It was still too much time at the stove, pouring and flipping, pouring and flipping. Then I came across a recipe in the newspaper for an oven-baked pancake called a Dutch Baby. I made it in my cast iron skillet, and we had an instant family breakfast classic. 

But growing boys can eat a lot of Dutch Baby. So I started making a double batch in the ginormous pan, which sometimes even leaves a slice for me!

The no-flip pancake is quite a bit richer than an ordinary pancake, thanks to all the butter. And I serve the slices with a generous powdering of icing sugar, Cafe du Monde style.  So it’s not an everyday recipe. But it’s perfect for Sunday mornings or a holiday brunch. And the eggs lend protein to help keep all that sugar from instant combustion.  

I’ve included the double-batch version of the no-flip pancake below, as well as a link to the original version for less giant appetites.  I hope your family flips for it the way we have.

Giant No-Fuss, No-Flip Pancake
  1. 2 tablespoons butter for the pan (salted; if using unsalted, add 1/4 tsp salt to batter)
  2. 2 tablespoons softened butter for the batter
  3. 1/2 cup granulated sugar
  4. 4 eggs
  5. 1 cup milk
  6. 1 cup all-purpose flour
  7. Pinch nutmeg or cardamom (I prefer the latter)
  8. Powdered sugar for topping
  1. Preheat oven to 425F.
  2. Melt 2 tablespoons butter in 14-inch ovenproof skillet over medium heat, tilting to coat bottom and sides of pan.
  3. Cream 2 tablespoons butter with sugar in a mixing bowl. Whisk in milk, eggs, nutmeg, and flour. Pour batter into hot skillet. Cook one or two minutes until set on the bottom.
  4. Place pan in oven and bake 12 to 15 minutes, until puffed and golden. Cut pancake into wedges and dust each with icing sugar through a mesh sieve. Eat immediately.
  1. Adapted for my 14-inch skillet from the Relish magazine version, for a 10-inch pan.
Adapted from Relish magazine
Adapted from Relish magazine
Planting Dandelions

One Response to “No Flippin’ Way! The no-flip pancake.”

  1. marilee pittman says:

    sounds superb!

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