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.
- 2 tablespoons butter for the pan (salted; if using unsalted, add 1/4 tsp salt to batter)
- 2 tablespoons softened butter for the batter
- 1/2 cup granulated sugar
- 4 eggs
- 1 cup milk
- 1 cup all-purpose flour
- Pinch nutmeg or cardamom (I prefer the latter)
- Powdered sugar for topping
- Preheat oven to 425F.
- Melt 2 tablespoons butter in 14-inch ovenproof skillet over medium heat, tilting to coat bottom and sides of pan.
- 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.
- 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.
- Adapted for my 14-inch skillet from the Relish magazine version, for a 10-inch pan.